Wednesday, July 2, 2008

Aloo Methi

While making rotis or chapathis for dinner, I am always inclined to choose dal (lentils) or some gourd vegetable (dhoodhi/bootle gourd, ribbed gourd etc) to go with it. I would also have made dal methi, but I so wanted to make Aloo Methi and this is the way the picture turned out:

To make Aloo Methi (Potato-Fenugreek Leaves), you need:

Potatoes - boiled, peeled, and sliced into 4 each - 3
Methi leaves - chopped - 4-5 cups
Onions - chopped - 1 cup
Green chilly - sliced - 1
Ginger - peeled and pounded - 2tbsp
Garlic - peeled and pounded - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera (Cumin seeds) powder - 1 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/2 tsp (optional)
Mustard seeds - 1/2 tsp (optional)
Oil - 3 tsp
Salt - to taste

  • Heat oil in a kadai, temper mustard seeds, and add the onions
  • After the onions turn light brown, ad the ginger, garlic, green chilly, turmeric, red chilly, jeera, and coriander powder
  • Mix the chopped methi leaves well along with salt, and cook covered on low flame for 5 min
  • Remove lid, and add the sliced potato pieces
  • Mix well, and let the water from the methi leaves dry up
  • Add the garam masala and stir well
Serve with hot rotis/chapathis

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