This recipe uses Vendaya Keerai (Fresh Fenugreek Leaves) and potatoes.. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water. This is the way we can remove the bitterness from it.
Here is the healthy and tasty Methi Aloo recipe..
Recipe For : 2
Preparation Time : 40 minutes
Ingredients:
Potato - 2 (medium size)
Ginger - Garlic Paste - 2 tsp
Yogurt - 1/4 cup
Salt - As required
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 2 tbsp
To Saute and Grind:
Big Onion - 2Green Chili - 1
Tomato - 2
Cashew Nuts - 6 to 8 (Optional)
Fennel Seeds - 1/2 tsp (Sombu)
Procedure:
- Steam or Boil Potatoes. Chop boiled potatoes into cubes. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water and fry it in oil.
- Chop Big onion and tomato finely. Slit Green chili.
- Heat oil in a pan. Add fennel seeds and cashew nuts to it.
- When they splutter add chopped onions and green chili.
- After the onions turn translucent, add chopped tomatoes .
- Cover with a lid and cook it until both onions and tomatoes are cooked completely. Switch off the flame and let it cool. After it has cooled down completely grind it. Now the masala is ready.
- Add some more oil to the same pan. Add Ginger-Garlic paste to it. Saute till the raw flavor goes off.
- After that add ground masala ,salt, Turmeric powder, Chili powder and coriander powder to it.
- Saute for 3 more minutes and then add yogurt and enough water to the curry.
- When it boils, simmer the curry and add fried fenugreek leaves and boiled potato to it.
- Add Garam Masala Powder in another 5 minutes and switch it off.
- Enjoy your healthy Aloo Methi..
