Aloo, Methi, Matar

Name: Aloo, Methi, Matar
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm Fenugreek leaves; 2 Potatoes; 1/2 bowls Fresh Peas; 1 Onion; 1 Tomato; 1 inch Ginger; 2 Green chilli; 2 tbsp Mustard oil; 1/2 tsp Cumin seeds; as required Salt to taste; 1/2 tsp Red chilli powder; 1/2 tsp Coriander Seeds powder; 1/2 tsp Garam masala

Aruna Thapar @Arunathapar27

New Delhi

#Dec #Wk2
#Win #week2
Aloo methi matar is a everyday dish prepared in Punjabi families. Easy, tasty and yummy. Everytime I prepare it, potatoes with fenugreek leaves feel exotic with the softness of potatoes and bitterness of fenugreek leaves.

Aruna Thapar @Arunathapar27

Saved

Ingredients

25 minutes

4 servings

250 gmFenugreek leaves
2Potatoes
1/2 bowlsFresh Peas
1Onion
1Tomato
1 inchGinger
2Green chilli
2 tbspMustard oil
1/2 tspCumin seeds
as requiredSalt to taste
1/2 tspRed chilli powder
1/2 tspCoriander Seeds powder
1/2 tspGaram masala

Saved

Steps

25 minutes

1

Remove stems from fenugreek leaves. Wash it thoroughly and leave in a colander to remove excess water. Peel, Wash and chop potatoes and onion, grate ginger and tomato. Clean and wash fresh peas.
2

Heat mustard oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped onions and grated ginger and saute for 2 minutes on low flame. Now add tomato puree and cook till oil leaves the sides of wok.
3

Add salt, red chilli powder and coriander seeds powder and mix well and saute for 30 seconds.
4

Now add chopped fenugreek leaves, potatoes and fresh peas and mix well. Cover the lid and cook for 10 minutes
5

Now check it by mashing potatoes if need be cover it and cook for another 5 minutes. Then add garam masala and mix well.
6

Serve hot with chapatti or parantha.