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Sunday, 11 March 2012

Alu / Aloo Methi ( Everyday Sabzi Recipes) | Potatoes with Fenugreek Leaves

If you wana know how i make alu methi keep reading and do try it out...
Hoping you all like it as much as i do...

The Best Alu / Aloo Methi Sabzi

looks ok????
  T.i.p>when ever you boil potatoes for any Indian Sabzi,the most important thing is seasoning the water..
Add salt,turmeric and a small pinch of garam masala,this will make your sabzi get the maximum flavour and the potatoes dont seem bland...

i used baby potatoes for this sabzi,and boiled it only till its half cooked
i also added turmeric,salt  and a tiny bit of red chili while boiling them

Here is the recipe : 
Add ghee(it wont kill you so dont skip ghee)  to a hot pan then temper with mustard seeds,jeera and fennel seeds,add curry leaf and saute,now add in crushed garlic and ginger (do not add ginger/garlic  paste for this dish)
saute till pink,now add in a small piece onion and red chili pwd,turmeric,corriander pwd,1 pinch sugar(very imp) and 1 pinch chaat masala..cook for 2/3 min and add half a tomato,cook till soft then add in the fenugreen leaves and salt to taste,saute for 2 min and add the potatoes,saute for 5 min till potatoes are light brown and coated ,now add a few drops of water and cook covered till potaotes are soft...

garnish with corriander leaves and drizzle some lime juice before serving...Serve with fulkas and yogurt !!!

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