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:|
|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 ||
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.|
|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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