Thursday, 23 June 2016

Aloo Methi - Fenugreek Leaves with Potato

Aloo Methi - Fenugreek Leaves with Potato, this is one of the most common and known combination. Everyone know that methi leaves are known for its bitterness, but when we add the boiled potatoes with these leaves, some how it reduce the bitterness and enhance its taste. As other dishes, this aloo methi also can be made in many ways. The recipe I shared here is one of the basic and easy way to prepare it. This can be taken as a side dish for any rice varieties. And, no doubt this goes well with chapati as well.

Aloo Methi - Fenugreek Leaves with Potato

Preparation Time : 20 Minutes | Cooking Time : 15 Minutes | Serves : 2

Fenugreek Leaves - 1 Bunch
Potato - 1 No.
Shallots - 10 to 15 No.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Dry Red Chili - 3 No.
Curry Leaves - 2 Sprigs.
Oil - 1 tbsp.
Salt to taste

1. Keep all the ingredients ready to make aloo methi.
a. Destem the methi leaves and wash it.
b. Peel the shallots and roughly chop them.
c. Boil the potato and mash it roughly.
2. Heat oil in a pan, add mustard seeds and urad dal. When the mustard splutters, add the cumin seeds. When the cumin seeds sizzle, add the chopped shallots, curry leaves and dry red chilies. Saute till the onion turns transparent.
3. Add the methi leaves and saute for a  minute.
4. Add salt and mix well. Wait till the methi leaves are cooked well. Cook on medium flame, no need to add water while cooking. Leaves will ooze out some water when it is cooked.
5. Once the leaves are cooked, add the mashed potato and mix it well. Adjust salt if required.

We are done! Simple and easy aloo methi is ready to serve. Serve it with rice as a side dish or enjoy it with chapati.

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