|Published||January 21, 2008||Cooking Time||1 hour|
|Is Veg||Preparation Time||mins|
|Main Ingredient||Other||Standing Time||mins|
|Fresh fenugreek leaves (methi) with potatoes|
Recipe of Aloo Methi
|Black pepper powder||1/2||Teaspoons|
|Red Chilli powder||1||Teaspoons|
|Fennel powder (saunf powder)||1||Teaspoons|
|Chat masala powder||1||Teaspoons|
|Mint leaves finely chopped||1||Teaspoons|
|Potatoes (medium sized)||2||Numbers|
|Methi (fenugreek leaves)||2||Bunch|
|Green chilli finely chopped||1||Numbers|
1) Heat 5 tsps oil in pan, when hot add jeera. Once the jeera has crackled, put chopped potatoes and stir well so that the oil coats on the potatoes well.
2) Add finely chopped mint leaves, salt, turmeric powder and green chillies. Cook on slow fire mixing occasionally. Cover after about 5 mins and cook covered for
3 )mins or till the potatoes are almost cooked. You may also brown the potatoes a little by keeping heat on medium high for sometime. Make sure you occassionally mix it.
4) Add finely chopped methi leaves (wash and take stems off) and the remaining ingredients (all masalas) and mix well. Check for salt and add a little more if required.
5)Add some water (abt 1/4 cup) and cook for 2 mins, switch off gas, cover and keep till the methi is cooked in the steam.