Aloo Methi

I have hardly heard anyone who has said that he/she doesn’t like eating potatoes. Although the vegetable itself is tasteless, but there can be hardly anything which can match up to its versatility. Add anything and everything, it will taste awesome.

I have cooked this dish a couple of times in the past and then I completely forgot about it. It was only recently when I cooked it for lunch at work. The addition of fenugreek leaves adds a distinct flavor to it. The recipe is simple, yet tasty.

Here comes the recipe:

Ingredients:

Potatoes – 500 gms.

Onions – 200 gms.

Ginger – Garlic Paste – 100 gms.

Dry Chillies - 2.

Bay Leaves – 1.

Full Cream or Milk – ½ cup.

Dried Fenugreek Leaves (Kasoori Methi) – A bunch.

Green Chillies – 3- 4.

Turmeric Powder – 1 teaspoon.

Red Chilli Powder – 1 teaspoon.

Coriander Powder– 1 teaspoon.

Cumin Powder – 1 teaspoon.

Salt to taste.

Oil – 4 tablespoons.

Procedure:

Boil the potatoes with a little bit of salt. Peel and keep it aside.

Finely chop the onions. Keep aside.

Soak the fenugreek leaves in lukewarm water. Keep aside.

In a wok, heat oil. Add the dry chillies and bay leaves.

Now add the onions. Fry till translucent.

Add the ginger – garlic paste. Fry it for some more time.

Add the turmeric, red chilli , cumin and coriander powder.

Cook it for a while. Add a little bit of water.

Add the milk or the full cream now. This step can be easily skipped. This is only for extra taste.

Add the boiled potatoes. Add a little bit of water.

Cook it for some more time.

Remove it from fire.

Now add the green chillies and the fenugreek leaves.

Serve hot.