Aloo Methi is a North Indian dish which goes well with Roti, chapati or Naan. Methi refers to fenugreek leaves and Aloo is the universally favourite potato.
Methi leaves are sorted and only the extremely tender stalks are used since the mature ones can prove slightly chewy.
1 medium sized bunch methi leaves
250 gms baby potatoes
2 large onions chopped fine
2 large tomatoes pureed
2 tbsps oil
1 tsp jeera / cumin seeds
10 medium sized cloves garlic finely chopped
2 green chillies finely chopped
1 heaped tsp Kashmiri chilly powder
1/4 tsp haldi/ turmeric powder
2 tbsps dhania/coriander powder
1/2 tsp sugar
Salt as required.
Wash the methi leaves and immerse them for a few minutes in salted water. This ensures removal of any fine particles of dust as well as in removing the bitterness of the leaves. Drain well, chop and keep aside.
Pressure cook the baby potatoes to three whistles. Peel and set aside.
Heat oil in a pan. Drop in the jeera and after it stops spluttering add the finely chopped garlic and green chillies. Saute for a couple of minutes. Tip in the finely chopped onions and roast till they turn golden brown. Add the coriander, chilly and turmeric powders and saute for a couple of minutes. Add the methi leaves and salt. Roast again till the methi leaves shrink. Pour in the tomato puree and bring to a boil. Simmer for about four to five minutes. Add the potatoes, half a cup of water, sugar and adjust salt. Simmer the aloo methi covered on a low flame for a few minutes till the potatoes absorb the flavours. Serve hot.
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