Aloo - Methi fry

This is one recipe that I learnt recently and it goes well with Rice-dal or with roti. Its also an easy recipe and a good way to use a bunch of methi leaves. The aloo compliments the bitterness of the methi and the dish finally tastes very good.
This will be my entry to this month's Jhiva for Potato event hosted by Happy Burp.

Ingredients:

Potato - 5 (boiled and cubed)
Methi leaves (fenugreek leaves) - 1 cup
Onion - 2 (chopped)
Tomato - 2 (chopped)
Coriander leaves - for garnishing

Powder ingredients:
Chilli powder - 1 tbsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed

For seasoning:
Mustard - 1 tsp
Split urad dal - 1 tsp
Jeera - 1 tsp
Methi seeds - 1 tsp
Curry leaves - a sprig
Dry red chillies - 2
Oil - 3 tbsp

Method:

Add oil in a pan and when hot add the seasoning ingredients. When the mustard starts to splutter add the onions and fry till it turns golden brown. Add tomatoes and once its cooked add the chopped potato cubes and the powder ingredients. Don't overcook the potatoes as it makes the dish turn mushy. Fry in medium heat till the potato absorbs the masala. Add the methi leaves and fry for a few minutes. Remove from flame and garnish with chopped coriander leaves and serve hot.

Comments

FH said…
Great looking Aloo methi Deepz. I am making one too today,B;lore style!:))
7:17 AM
ME said…
Awesome treat! to the eyes & stomach :-)
2:20 PM
Deepz said…
Thanks Asha and Meera.
5:08 PM
Vaishali said…
Thanks for the entry to JFI, Deepz. :-)
11:53 AM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow...
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat...
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett...
Read more