Wednesday, December 12, 2012,1:30 AM
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PrintMETHI ALOO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Peel and cut boiled potatoes into cubes.
- Wash methi in several changes of water till clean. Squeeze methi well to drain out water and keep aside.
- Heat mustard oil to smoking point. Remove from fire. After a few seconds, add asafetida.
- Reheat the pan, add cumin seeds and sauté it till it turn golden.
- Add methi leaves. Stir fry till the water evaporates.
- Add potatoes (aloo), salt, coriander powder, red chilli powder, garam masala and amchur. Stir fry for about 10 minutes.
- Remove from heat and serve hot.
INGREDIENTS
- 4 potatoes - boiled & cut into 1" pieces
- 750 grams fresh fenugreek leaves (methi)
- ¾ teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon amchur
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder.
- 50 ml IDHAYAM sesame oil
- 2 pinches asafetida
- Salt to taste
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