Aloo Methi, an everyday recipe... easy, tasty and awesome!Recipe Link : http://www.tarladalal.com/Aloo-Methi--Punjabi-Aloo-Methi-Recipe-22789r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Aloo MethiAloo Methi is an everyday recipe... easy, tasty and awesome. Yet, every time you taste it, it feels exotic, with the softness of potatoes and the pleasing bitterness of methi. Indeed, this Punjabi favourite deserves the global fame that it has earned! You will find that this recipe is made with everyday ingredients like ginger, garlic, jeera and red chillies, yet it has a rich aroma and flavour that makes you eat an extra chapati or two. Cooking the potatoes for so long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well. Serve this tasty Aloo Methi with rotis and parathas. Preparation Time: 15 minutes.Cooking Time: 9 minutes.Serves 3. 1½ cups boiled potato cubes 4 cups chopped fresh fenugreek (methi) leaves, washed and drained Salt to taste4 tbsp oil1 tsp cumin seeds (jeera)¼ tsp asafoetida (hing)1 tsp chopped garlic (lehsun)1 tsp chopped ginger (adrak)1 tsp finely chopped green chillies2 whole dry Kashimiri red chillies, broken into pieces½ tsp turmeric powder (haldi)2 tsp coriander-cumin seeds (dhania-jeera) powder1. Take the fenugreek leaves in a deep bowl, sprinkle a little salt over it, mix well and keep aside for 15 minutes.2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water. 3. Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. 4. When they crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds. 5. Add the turmeric powder and potatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.6. Add the fenugreek leaves and coriander-cumin seeds powder and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
