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Description
This winning combination of potatoes and fresh fenugreek leaves, in a dry curry form, is very common in every north indian home…
Source: www.tarladalal.com/Aloo-Methi--Punjabi-Aloo-Methi-Recipe-22789r
Accompaniments: Misi Roti ( Rotis and Subzis) Pyaz ki Roti Rumali Roti Tandoori Roti ( Kebabs and Tikkis Recipe) Toasted Roti
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups boiled potato (peeled and)
- 4 cups fenugreek (fresh, methi leaves)
- 1 tsp. cumin seeds (jeera)
- 1 tsp. chopped garlic (lehsun)
- 1 Tbsp. ginger (chopped, adrak)
- 2 whole red chillies (pandi, dry roasted and broken into pieces)
- 1 tsp. green chillies (finely chopped)
- 2 tsp. coriander (dhania powder)
- 1/2 tsp. turmeric powder (haldi)
- 1/4 tsp. asafoetida (hing)
- 4 Tbsp. oil
- salt (to taste)
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Directions
- Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.
- Squeeze out all the water and keep aside.
- Heat the oil in a pan and add the cumin seeds.
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