Saturday, December 26, 2009

Aloo Methi Recipe


3 potatoes, peeled, boiled and cubed

1 cup packed fresh methi leaves, add little salt and sugar, leave aside

1/2 cup chopped spinach leaves (optional)

1/2 tsp cumin seeds

big pinch of asafoetida/hing/inguvva

1 small onion, finely chopped (optional)

1 tsp grated ginger

1 tsp red chilli pwd

1/2 tsp coriander pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

salt to taste

1/2 tbsp oil

1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside.
2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 mts.
3 Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish.
4 Add garam masala pwd and combine well. On high flame saute for 2-3 mts, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish)

No comments:

Post a Comment

FEEDJIT Live Traffic Feed