ALOO METHI

Aloo methi is a punjabi dish. Its easy to make .Only hard is to detach the leaf and stem.During winter ,in Delhi  ladies takes the leafy vegetables outside and sit around chatting and do seperations..so the work becomes so easy.I do it infront of tv..:)

Ingredients:

METHI LEAVES / FENUGREEK LEAVES	1 BUNCH     FINELY CHOPPED
POTATOES	4 MED
TOMATOES	1SMALL
ONION	1 MED CHOPPED
GARLIC	5 NOS     FINELY CHOPPED
GREEN CHILLIES	3 NOS     FINELY CHOPPED
CORIANDER PWD	1 TBLSP
TURMERIC PWD	1/4 TSP
RED CHILLI PWD	1/2 TSP
SALT	TO TASTE
OIL	1 TBLSP

Method:

• Heat oil. put onion, green chillies and garlic

 

• When onion turns soft, add the diced potatoes and salt

•  Mix well, close the lid and cook

• When potatoes are cooked, add methi

• Add coriander pwd , turmeric pwd and chilli pwd and saute

 

• Close the lid again for few minutes
• Add tomatoes , mix well and cover it and once the tomatoes gets lightly cooked, switch off the flame...

NB:

1. METHI HAVE A SLIGHT BITTER TASTE, SO TO REMOVE OR REDUCE THT, SOAK THE METHI LEAVES IN WATER HAVING SALT FOR 10 TO 15 MINUTES AND SQUEEZE THE WATER AND ADD TO SUBJI.
2. ELSE PUT IT IN BUTTER MILK OR YOGHURT FOR 1/2 HR AND USE IT AFTER WASHING IN WATER.
3. AS NO MASALAS ARE ADDED TO IT, THE WHOLE TASTE OF THE SUBJI IS ORIENTED TO THE METHI