Dinner

Methi Aloo

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, 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.

Preferred recipes by Chef Rakesh Sethi.

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