Methi Aloo Recipe
Easy to make food that just blasts into flavors when joined with the correct matching, that is the entire quintessence of eating admirably, in my books. Not a great deal of oil or masalas, simply featuring the principle two fixings. This Aloo Methi recipe that unites the grittiness of the potatoes alongside the aroma and slight bitterness of the methi leaves is a brilliant case of that. When you taste a portion of this, you will realize what I am discussing. Also, trust me, you won’t almost certainly stop at only one serving of this.
Methi leaves are harsh and can get much increasingly severe when cooked. The trap in this recipe to deal with that bitterness to make is edible with only a trace of that magnificent gritty bitterness in it is to sprinkle salt over hacked methi leaves and let it rest for a few minutes. At that point the methi leaves are crushed to receive all the salty water in return which takes out a portion of its bitterness as well. It is then added to the cooked potatoes alongside the turmeric, chillies and cumin to mix well together to a phenomenal side dish of Aloo Methi.
Methi Aloo Recipe
Ingredients
- 1/2 teaspoon Asafetida
- 3 tbsp avocado / grape seed oil
- 2 dried red chillies
- 1 teaspoon cumin seeds
- 2 finely chopped Thai green chillies
- 1/2 finely chopped red onion
- 2 striped and diced yellow potatoes
- 1/2 tsp coriander powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp turmeric powder
- 1 strip methi leaves about 1 1/2 cups when chopped
- salt to taste and some to sprinkle on the methi leaves
Instructions
- Wash the methi leaves completely and cut the stems close to the roots and dispose of. Cleave the rest, place in a bowl and include around 2 tea spoon salt to it. Blend well and keep aside.
- Warmth the oil in a substantial bottomed pan. Include the asafetida cumin seeds, and dried red chillies. When the cumin and chillie begin to turn shading, include the green chillies and onion. Saute till the onions begin to end up delicate.
- Include the potatoes, give it a fast stir to combine everything, spread and cook over low warmth for 7-8 minutes, till the potatoes are practically delicate.
- Presently crush the methi leaves to take out any water from them. Add to the pan with the potatoes. Include coriander powder, turmeric powder, Kashmiri chili powder and salt. Give it a speedy stir and let it cook over medium warmth for 3-4 minutes. Expel from warmth and serve hot with dal and rotis or dal and rice.
