Thursday, April 11, 2013

Aloo Methi

Time 30 min
Potatoes 2 medium size
Fresh chopped fenugreek leaves 2 cups
Ginger garlic paste 1/4 tsp
Green chilies 3-4 
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of Asafoetida
Amchur powder 1/4 tsp
Coriander powder 1/4tsp
Turmeric powder 1/4 tsp
Oil 1 to 1.5 tbsp
Salt to taste

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Cooking fenugreek in advance or simultaneously in microwave saves time.

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