Aloo Methi. – Vinaya’s Culinary Delights
2 min read
Aloo Methi is a North Indian dish which goes very well with Roti, chapati or Naan. Methi refers to fenugreek leaves and Aloo is the universally favourite potato.
Methi leaves are sorted and only the really tender stalks are utilized because the experienced kinds can prove a bit chewy.
Elements:
1 medium sized bunch methi leaves
250 gms baby potatoes
2 massive onions chopped wonderful
2 big tomatoes pureed
2 tbsps oil
1 tsp jeera / cumin seeds
10 medium sized cloves garlic finely chopped
2 environmentally friendly chillies finely chopped
1 heaped tsp Kashmiri chilly powder
1/4 tsp haldi/ turmeric powder
2 tbsps dhania/coriander powder
1/2 tsp sugar
Salt as expected.
Process:
Clean the methi leaves and immerse them for a few minutes in salted drinking water. This assures removing of any good particles of dust as well as in eliminating the bitterness of the leaves. Drain properly, chop and continue to keep aside.
Stress cook dinner the newborn potatoes to a few whistles. Peel and established apart.
Heat oil in a pan. Drop in the jeera and soon after it stops spluttering incorporate the finely chopped garlic and eco-friendly chillies. Saute for a few of minutes. Suggestion in the finely chopped onions and roast until they convert golden brown. Insert the coriander, chilly and turmeric powders and saute for a few of minutes. Incorporate the methi leaves and salt. Roast all over again until the methi leaves shrink. Pour in the tomato puree and bring to a boil. Simmer for about 4 to 5 minutes. Increase the potatoes, fifty percent a cup of h2o, sugar and regulate salt. Simmer the aloo methi protected on a lower flame for a number of minutes till the potatoes absorb the flavours. Provide very hot.
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