Aloo Methi
This winning combination of potatoes and fresh fenugreek leaves, in a dry curry form, is very common in every north indian home.
Servings
Prep Time
4
15
minutes
Cook Time
20
minutes
Servings
Prep Time
4
15
minutes
Cook Time
20
minutes
Ingredients
1 1/2
cups
peeled and boiled potato
4
cups
fresh fenugreek leaves
methi
1
tsp
Cumin seeds
jeera
1
tsp
chopped garlic
lehsun
1
tbsp
chopped Ginger
adrak
2
Whole dry red chillies
dry roasted and broken into pieces
1
tsp
finely chopped green chillies
2
tsp
coriander powder
dhania
1/2
tsp
Turmeric powder
haldi
1/4
tsp
Asafoetida
hing
4
tbsp
Oil
Salt
to taste
Instructions
Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.
Squeeze out all the water and keep aside.
Heat the oil in a pan and add the cumin seeds.
When they crackle, add the garlic, ginger, red chillies and salt.
Add the potatoes and stir-fry for about 5 minutes.
Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame.
Serve hot.