Aloo Methi is a North Indian dish that goes well with roti, chapati or naan. Methi refers to fenugreek leaves and Aloo is the universal favorite potato.
Methi leaves are sorted and only the extremely soft stems are used as the mature stems can be somewhat tough.
Ingredients:
1 medium bunch of methi leaves
250 grams of potatoes
2 large onions finely chopped
2 large tomatoes pureed
2 tablespoons of oil
1 tsp jeera/cumin seeds
10 medium cloves of garlic finely chopped
2 green chillies finely chopped
1 heaped teaspoon of Kashmiri cooling powder
1/4 teaspoon haldi/turmeric powder
2 tablespoons dhania/coriander powder
1/2 teaspoon sugar
Salt as needed.
Method:
Wash the methi leaves and immerse them in salted water for a few minutes. This ensures that all fine dust particles are removed and the bitterness is removed from the leaves. Drain well, chop finely and keep aside.
Cook the potatoes under pressure until three whistles. Peel and set aside.
Heat oil in a pan. Add the jeera and after it stops spluttering, add the chopped garlic and green chillies. Bake for a few minutes. Add the finely chopped onions and fry until golden brown. Add the coriander, chili powder and turmeric powder and fry for a few minutes. Add the methi leaves and salt. Roast again until the methi leaves shrink. Add the tomato puree and bring to the boil. Simmer for about four to five minutes. Add the potatoes, half a cup of water, sugar and salt. Simmer the aloo methi covered over low heat for a few minutes until the potatoes absorb the flavors. Serve hot.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes, visit Vinaya’s Vegetarian Culinary Delights on Fb.
