Simple potato roast with fenugreek leaves/Aloo methi :Dry sabzi
Date: 8/17/2012 12:43:00 PM
This dish is nothing to fancy about. It is a very simple & quick stir-fry that can be whipped in less than 30 mins. It tastes great as a side dish with roti, rice-dal or paratha!
Preparation Time: 10 minsCooking Time: 20 minsServes: 2-3Ingredients:Potatoes: 3 medium sizedMethi leaves/fenugreek leaves/menthe soppu: 1 cube, frozen (approximately 1/2 cup, fresh methi leaves)Oil: 1 tbspCumin seeds: 1 tspGinger-garlic paste: 1 tspTurmeric: 1/4th tspRed chilli powder: 1 tspCoriander powder: 1 tspSalt: As needed.
Method:Wash the potatoes, peel the skin & dice them. Soak the potatoes in water.Thaw the methi leaves.Heat oil in a broad pan. When the oil is hot, add cumin seeds. When cumin seeds turn brown, add in the ginger-garlic paste. Saute till the raw flavor of the ginger-garlic disappears.Throw in the methi leaves & saute for a couple of minutes.Drain the diced potatoes & add the potatoes the sauteed methi leaves. Add the chilli powder, turmeric powder, coriander powder & mix well. Cook it covered until the potatoes are almost done. Keep stirring in between to ensure the potatoes doesn't burn & get cooked evenly. Add the salt & mix well. Keep cooking until the potatoes are soft.Turn off the heat & serve it hot!
- This is a very basic & a simple potato roast. You could add other vegetables too, to make this dish more nutritious & interesting. I sometimes add in green peas or cauliflower.
- If you are using fresh methi leaves, separate only the leaves from the stem and wash thoroughly before adding!