Lunch

Methi Aloo Recipe

INGREDIENTS 1 Kgs Fresh Fenugreek leaves, chopped 200 gms Potatoes, peeled, diced 80 ml Mustard oil ½ Tsp Cumin seeds 2 pinch Asafoetida (Hing) 2 Nos Dry Red chilli whole 2 Nos Green chilli,chopped 1 pinch Turmeric powder ¼ Tsp red chilli powder To tatse Salt 1 Tbsp Clotted cream(Malai)/Curd 2 Tbsp Fresh coriander,chopped Garnish- 3 gms Ginger juliennes 1 Coriander sprig

INSTRUCTIONS
Heat oil to a smoking point and reduce heat. Add cumin and asafoetida (hing). When they splutter add dry chilli whole and green chilli. Stir for a moment and add chopped fresh fenugreek leaves and stir cook 2-3 minutes or until leaves soften and wilt. Add diced potatoes and toss for another 2-3 minutes. Add dry spices - turmeric powder, red chilli powder, salt and clotted cream (malai) /curd. Cook covered on slow fire for 12-15 minutes. In between you may open lid and stir once or twice. When done add fresh coriander and transfer to a bowl. Garnish with ginger juliennes and coriander sprig.

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