Monday, June 2, 2008

Aloo Methi

2 cup methi leaves chopped (fenugreek leaves)
4 medium sized potato
1 onion
1/2 tsp ginger paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp garam massala powder
pinch of hing
2 green chilis
salt to taste
3 tsp oil

  • Heat oil in a kadai
  • Put cumin seeds, mustard seeds and pinch of hing
  • Once seeds starts cracking , add chopped onions and ginger paste
  • Stir it till onion is light brown
  • Now add chopped (cubed) potatoes , turmeric powder, garam massala powder and chopped green chilies
  • Cover the kadai with a lid and cook it till potato becomes half boiled
  • Now add chopped methi leaves (wash the methi leaves in a salted water and then remove the water and make it dry )
  • Add salt to taste
  • Cook it with the lid till oil starts separating
  • Ready to serve

Serving Suggestions:
Serve hot with parathas

  • Its a dry subzi , do not add water
  • you can add different massalas according to taste
  • It can be made without onion also
  • Add little lemon juice to bring more tangy taste

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