Wednesday, February 28, 2007

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.

4 comments:

Asha said...

Great looking Aloo methi Deepz. I am making one too today,B;lore style!:))

I've got something to say said...

Awesome treat! to the eyes & stomach :-)

Deepz said...

Thanks Asha and Meera.

Vaishali said...

Thanks for the entry to JFI, Deepz. :-)