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II   Methi Aloo  II


  • 11/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
  • 2-3 medium potatoes (peeled and cut into small pieces)
  • 1 medium tomato (chopped)
  • 1-2 flakes of garlic (crushed)
  • Salt to taste
  • 1/4th tsp. turmeric powder
  • Red chili powder to taste
  • 1/2tsp. cumin seeds (jeera)
  • 2-3 whole dry red chilies
  • 2-3 tbsp. vegetable oil

Preperation :

  • Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
  • When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
  • Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
  • Add methi and cook on a medium flame till done and till water is fully absorbed.
  • Serve hot with Chapati or paratha.


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