Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)

Name: Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8-10 Potatoes; 4 cups chopped fresh Methi leaves (Fenugreek), washed and drained; 4 tbsp Oil; 1 tsp Cumin seeds; 1/4 teaspoon Hing (Asafoetida); 1 tsp chopped Garlic; 1 tsp chopped Ginger; 1 tsp finely chopped Green chillies; 2 whole Dry kashmiri Red chillies; 1/2 tsp Turmeric powder; 2 tsp Coriander-Cumin seeds; 1 pinch Hing (Asafoetide); 1/2 tsp Cumin seeds

Ridhima @cook_7265582

India

Aloo Methi is a traditional dish in Punjab and mostly liked by the Children.

Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)

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Ridhima @cook_7265582

India

Aloo Methi is a traditional dish in Punjab and mostly liked by the Children.

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Ingredients

20 minutes

4 servings

8-10Potatoes
4 cupschopped fresh Methi leaves (Fenugreek), washed and drained
4 tbspOil
1 tspCumin seeds
1/4 teaspoonHing (Asafoetida)
1 tspchopped Garlic
1 tspchopped Ginger
1 tspfinely chopped Green chillies
2whole Dry kashmiri Red chillies
1/2 tspTurmeric powder
2 tspCoriander-Cumin seeds
1 pinchHing (Asafoetide)
1/2 tspCumin seeds

Cooking Instructions

20 minutes

1

Keep the methi leaves in a bowl of water and add little salt and keep for few minutes. Seperate the leaves with the water and throw away the water.
2

Boil the potatoes in the cooker for 15 minutes, After it is cooked peal the skin of the potatoes and mash it.
3

Take a kadai add little oil, jeera powder, hing until it becomes golden brown and lower the flame. Add the garlic, ginger, green chillies and red chillies keep it on a medium flame for 30 seconds
4

Add the turmeric, salt and add the methi leaves and cook for 30 seconds. Add the mashed potato and mix both and keep it for 5 minutes.
5

Serve the Aloo Methi with Roti.

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Ridhima @cook_7265582

on March 13, 2017 05:55

India

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