punjabi aloo methi
Cooking Time
25min
Prep Time
15 min
Serves
3
Categories
Side Dish
Lunch
Dinner
Cuisines
Indian - Punjabi
Indian - North Indian
Ingredients
Main Section
fenugreek leaves
4
cup
washed and drained
potato
9
unit/count
boiled and peeled
oil
4
tbsp
cumin seeds
1
tsp
asafetida
1/4
tsp
garlic cloves
1
tsp
chopped
ginger
1
tsp
chopped
green chillies
1
tsp
finely chopped
dry red chillies
2
unit/count
broken into pieces
turmeric
1/2
tsp
coriander powder
2
tsp
cumin powder
2
tsp
Step 1
Place fenugreek leaves in a bowl, sprinkle a little salt over it. Toss well and keep aside for 15 minutes.
Step 2
After 15 minutes squeeze out all the water from the fenugreek leaves and keep aside.
Discard the squeezed water.
Step 3
Heat oil in a deep non stick pan, add cumin seeds and asafoetida and saute on a medium flame for a few seconds.
When the seeds crackle, add garlic, ginger, green chillies and red chillies and saute on a medium flame for 30 seconds.
Add turmeric powder and potatoes. Mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
Step 4
Add fenugreek leaves, coriander-cumin powder and salt. Mix well and cook on a medium flame for 4-5 minutes while stirring occasionally.
Step 5
Serve it hot.
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