(methi aloo) fenugreek leaves with potato in tomato gravy)

Name: (methi aloo) fenugreek leaves with potato in tomato gravy)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 50 Gram fenugreek leaves methi baaji; 5 Tomato Puree; 4 potatoes diced; As per taste salt; As required turmeric; As required red chilli; 1 Green chilli; 2-3 Tablespoon oil; 2 teaspoon Ginger garlic.paste; 1 Teaspoon coriander powder; 50 Gram fresh coriander leaves

Divya Tekwani @DivyaTekwani

Gujarat

#ebook
#post13

Divya Tekwani @DivyaTekwani

Saved

Ingredients

30 minutes

4 servings

50 Gramfenugreek leaves methi baaji
5Tomato Puree
4potatoes diced
As per taste salt
As required turmeric
As required red chilli
1Green chilli
2-3 Tablespoonoil
2 teaspoonGinger garlic.paste
1 Teaspooncoriander powder
50 Gramfresh coriander leaves

Saved

Steps

30 minutes

1

Wash thoroughly and clean the coriander and fenugreek leaves. And grind them with A green chilli in the mixer grinder or mortar
2

Take A cooker add oil heat it and add ginger garlic.paste then add the coriander and fenugreek paste and cook it on lowest flame. After 2 minutes add tomato puree salt turmeric and coriander powder. Mix well and cook until tomatoes are done on low to medium flame.
3

Now add the.diced potates mix again and cook on high flame keep stirring. After 2-3 minutes add 1 glass of water and pressure cook upto 4 -5 whistles.
4

Open the cooker adjust the spices and salt to taste add lemon jouce and serve with hot roti or plain rice.