Skip to main content

Aloo Methi/Poatoes with Fenugreek leaves(Dry version)

Every week I buy a bunch of fresh methi leaves and make dhal with 3/4 th of the bunch with the remaining leaves make either methi chicken or aloo methi.Even though I make aloo methi for lunch or dinner often I couldn't click the picture for the blog.Yesterday I made this one in the afternoon and finally got a chance to click in the natural light.
This is a simple and flavorful recipe which goes very well with rice and rotis or it can be used as a filling for sandwich or to make a roll with wraps.
I keep this curry in the roti or wrap,drizzle some tomato ketchup,roll it and serve it as a roll for my son.Here is the recipe......

Ingredients

IngredientQuantity
Potato2 nos.(medium size)
Fresh methi leaves/fenugreek/vendhaya keerai1/2cup(roughly chopped)
Onion/vengayam1no.(medium size)
Ginger/inji(grated) 1tsp
Green Chilly(chopped)2nos.
Coriander leaves(chopped)2tbs
Curry leaves(chopped)2 sprigs
Red chilly powder/milagai podi1/2tsp
Turmeric powder/manjal podi1/8tsp
Garam masala powder1/4tsp
Saltto taste
Oil11/2tbs
Lemon juice(optional)1tsp

For Tempering

IngredientQuantity
Mustard seeds/kadugu1/2tsp
Cumin seeds/jeeragam1/2tsp
Asafoetidaa pinch




Method 

Boil the potatoes in a pressure cooker for a whistle in a pressure cooker and cube it,roughly chop the methi leaves,keep it aside.
Heat the pan with the oil and crackle the mustard seeds and cumin seeds,add the onion,grated ginger,chopped green chilly.Saute it till transparent.Now add the chopped methi leaves saute it for a minute or two.
Then add the powders and salt,give it a mix.Add the cubed potatoes now and mix it well.
Keep it in a medium flame for 5-6 minute in between stir it once to prevent burning.Finally add the lemon juice and mix it well.
Aloo Methi is ready.
Serve it roti or rice.
  • If you are using kasoori methi leaves add it in the end otherwise it will end up in bitter taste.
  • Adding lemon juice is purely optional but it gives a nice tangy taste.
Enjoy............................................................


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more