Methi Aloo !! (Tasty Fenugreek leaves with deep fried potato)
1 1/2 cup fresh methi (fenugreek) leaves - Washed and finely chopped)
(I have used a frozen packet of methi for this one, but I would always prefer a fresh bunch of methi over the frozen one)
1 medium sized potato peeled and cut into small cubes
(I have used a frozen packet of methi for this one, but I would always prefer a fresh bunch of methi over the frozen one)
1 medium sized potato peeled and cut into small cubes
deep fry these cubes and keep them aside (we will use them later)
1 medium sized chopped tomato
1/3 medium sized chopped onion
1-2 flakes of crushed garlic
Salt To Taste
1/4th tsp turmeric powder
1/2 tsp cumin seeds (jeera)
2-3 tbsp vegetable oil
1 medium sized chopped tomato
1/3 medium sized chopped onion
1-2 flakes of crushed garlic
Salt To Taste
1/4th tsp turmeric powder
1/2 tsp cumin seeds (jeera)
2-3 tbsp vegetable oil
Method :-
1. Heat the vegetable oil in a pan and add crushed garlic, fry till light brown.
2. Add cumin seeds and let them crackle.
3. Add chopped onion and saute till they turn translucent.
4. Add chopped tomato and saute again, then add salt, turmeric, cumin and coriander pwd and saute for less than a minute.
5. Add methi (fenugreek leaves)and cook on a medium flame. Saute for another 4-5 minutes.
6. Now add the deep fried potatoes and mix well.
7. Add very little water, about 1-2 tbsp and cook the methi aloo till the water is fully absorbed.
8 Serve hot with puri/roti/chapati.
2. Add cumin seeds and let them crackle.
3. Add chopped onion and saute till they turn translucent.
4. Add chopped tomato and saute again, then add salt, turmeric, cumin and coriander pwd and saute for less than a minute.
5. Add methi (fenugreek leaves)and cook on a medium flame. Saute for another 4-5 minutes.
6. Now add the deep fried potatoes and mix well.
7. Add very little water, about 1-2 tbsp and cook the methi aloo till the water is fully absorbed.
8 Serve hot with puri/roti/chapati.
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