Thursday, August 11, 2011

Methi Aloo (Potato with Fenugreek leaves).

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Methi aloo is one of the simplest and easiest dish you would ever come across. Baby potatoes are ideal for can also use ordinary potatoes cut into cubes.

I did not take any step by step pictures because its so easy to make..........
This is a true North Indian mother-in-law got the recipe some 40 years back when she was living in Haldwani and ever since a favorite subzi in the family.
The best part is there are no onions to  peel and I guess this one stands apart!!!
Its a dry dish and leftovers can be stuffed in parathas or samosas.

#If using ordinary potatoes either boil and cube them or cut into cubes and put it soon after the leaves are added and let it cook in the water of the leaves on slow flame.
Baby potatoes: 1/2 kg, boiled and peeled.
Methi leaves: 2 handful, chopped.
Kashmiri chilly powder: 1 tsp.
Turmeric powder: a fat pinch.
Asafoitida/Hing: 2 fat pinch.
Amchur/Dry mango powder: 1 tsp.
Jeera: 1 tsp.
Oil: 3 tbsp.
Salt as needed.

1.Heat oil in a kadhai/pan/wok and put in 1 tsp of Jeera and let it splutter.
2. Turn of fire and put in 1 tsp chilly powder, turmeric powder, and asafoitida powder. If you do not turn off the fire, the chilly powder will get burned. Once it is incorporated turn on the fire again and add the chopped methi leaves, add salt. Once the leaves are well mixed add the potatoes. Mix well and let the water evaporate stirring all the way.
3. Reduce the flame. Add 1 tsp of amchur/dry mango powder and mix well to incorporate nicely. Let it fry in low flame for 5 to 10 min...keep stirring on and off.....aloo methi is done!!!

Serve hot with roti/naan/paratha.

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