Aloo Methi Ki Sabzi

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Time: 15 Minutes
Time: 20 Minutes
Main Course
North Indian Cuisine
3 Large Sized Potatoes, peeled and diced
250gms Fenugreek Leaves, chopped
2 Large Tomatoes, Pureed
2 Green Chilies, chopped
1 Tsp. Cumin seeds
2 Tbsp. Oil
Salt to taste
Red chili powder to taste
1 Tsp. Coriander Powder
1 Tsp. Turmeric Pwder
1/4 Tsp. Garam masala
Fresh coriander leaves, chopped
Clean and chop the fenugreek leaves and
wash it properly to remove all muds and dust.
Heat the oil in pressure cooker and add
cumin seeds. When they start crackle, add green chilies and tomatoes and sauté
till to oil separates.
Add coriander powder, turmeric powder,
red chili powder and fenugreek leaves and mix well. Add chopped potatoes, salt
and ¼ cup water and mix well. Cover with lid and cook the dish till to 4-5
Garnish with fresh coriander and serve
hot aloo methi with chapatti.
Notes: You can cook this recipe in heavy
bottom pan, for this you have to par boiled the potatoes cubes and cook the
fenugreek with tomatoes until soft and reduce the bitterness.
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