Aloo Methi Masala (Potato-Fenugreek leaves gravy)
|
This is one of my favourite dishes. I
learnt this recipe from my grandma and it
nevers fails to impress guests. It is rich
blend of potatoes and methi leaves and has
a wonderful aroma to it. This dish tastes
great with Roti or rice. |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| Ingredients: |
| 2 | cups | methi leaves (washed and chopped fine) | |
| 1 | in number | potato (big one, boiled, peeled and chopped into cubes) | |
| 1 | in number | tomato (chopped into small pieces) | |
| 1/2 | in number | onion (chopped into fine pieces) | |
| 1 | tbsp | oil | |
| 1 | tsp | mustard seeds | |
| 1 | tsp | jeera (cumin) seeds | |
| 1/4 | tsp | turmeric powder (haldi) | |
| 1 | tsp | salt (or to taste) | |
| For the masala: |
| 1/2 | cup | fresh grated cocunut | |
| 3 | in number | cloves | |
| 1 | inch | cinnamon stick (dal chini) | |
| 3 | cloves | garlic | |
| 1 | tbsp | coriander leaves | |
| 5 | in number | green chillies | |
| Cooking procedure |
|---|
| Method:
Step 1: Grind all the ingredients for the masala into a smooth paste. You may add 1/2 cup
of water while grinding the masala.
Step 2: In a pan, heat the oil, add mustard and cumin seeds. When the mustard splutters
add the chopped onions and saute until light brown.
Step 3: Then add the methi leaves, salt and pour half to one cup of water and boil. Cover
with a lid and allow the methi to cook until it is soft.
Step 4: Then add the chopped tomatoes, the masala, the boiled potatoes and haldi and cook
until the masala is cooked (usually for about 10 minutes).
Step 5: Garnish with coriander leaves and serve hot with roti or rice. |
| Storage tips: |
| Can be refrigerated for upto 3 days. |
| Any additional information: |
| You may add 1 tsp of Poppy seeds (Khus Khus) while grinding the masala. However, this is
optional and does not alter the taste. |
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