Punjabi Aloo Methi Recipe
Ingredients:
* 1 tbsp ghee or vegetable oil
* 1 tsp jeera
* 1 tsp haldi
* 2 tsp tomato puree or half tomato, chopped
* 3-4 medium potatoes, peeled and chopped
* 2 cups methi leaves
* Salt to taste
* Water as needed
* Juice of half lemon to sprinkle on top
* Coriander leaves for garnish
Punjabi Aloo Methi Method:
Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.
Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.
Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.
Ingredients:
* 1 tbsp ghee or vegetable oil
* 1 tsp jeera
* 1 tsp haldi
* 2 tsp tomato puree or half tomato, chopped
* 3-4 medium potatoes, peeled and chopped
* 2 cups methi leaves
* Salt to taste
* Water as needed
* Juice of half lemon to sprinkle on top
* Coriander leaves for garnish
Punjabi Aloo Methi Method:
Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.
Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.
Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.
