Friday, 6 December 2013

Methi Alu

A winter favorite , no fixed quantities here . Normally I like a bit more methi than what's here in the pic.Also like using those small round potatoes which I then leave unpeeled and cut into halves or quarters depending upon the size. Keep same volume of chopped methi as of potatoes .

Dice methi , salt for 15-20 minutes , wash well.Heat some mustard oil , splutter a bit of ajwain or jeera , then add a few chilies and a dot of hing . Now add methi along with haldi powder and saute till methi darkens and emits that lovely aroma. Next the potatoes and salt , saute well , and cook uncovered till done .You can cook covered too , I prefer uncovered as the pototos tend to remain nice and firm . At times we add 1/2 teaspoon of lemon juice just before taking the wok off the fire - gives a lovely hint of sourness to balance out the slight bitterness of methi.
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