Tuesday, September 1, 2009

ALOO METHI BHOONJIYA(Fenugreek Potato Dry)

Aloo Methi in Hindi, can be prepared with both fresh methi leaves as well as Kasoorimethi leaves (dried fenugreek). And Aloo can be prepared both by frying it dry, with the leaves or by boiling & crumbling the potatoes.

I prepare it both the ways. I personally like Aloo methi fried.


Aloo (Potato) - 2-3, peeled & cut to not so thick pieces.
Fresh Fenugreek Leaves (Methi leaves) - 1/2 a bunch, washed & finely chopped
Onion - 1 medium, finely chopped
Dry Red Chillies - 2-3
Turmeric Powder - 1 tsp
Red Chilli Powder - 1/4 tsp
Salt to Taste
Mustard Oil - 1 tbsp


Soak the potato pieces in water to prevent the potato from turning brown.

Heat oil in a wok or a deep bottomed vessel. Once very hot add the broken red chillies & chopped onions. Saute for a minute or two. Then add the potato pieces & add salt, turmeric powder & red chilly powder. Keep stirring it continuously on medium flame till the potato turns golden brown.

Now add the chopped Methi leaves & stir fry well. Cover the lid of the vessel. Reduce the flame. Keep stirring it in between, to prevent it from getting stuck at the bottom of the vessel. Once when the leaves look cooked & the potatoes have blended well with the leaves & the masala, remove from fire.

Serve it hot with rice & dal, rotis or pooris.


Instead of the raw potatoes, one can use the boiled & crumbled potatoes similarly.

1 comment:

  1. hi, asha loved ur dishes no time to try it out-but i sure can get the suvasane till my kitchen fire and then it dissapears in to my nose- because i am yet to try it-put something on fashion and tips for all womenkind also


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