Wednesday, November 28, 2007

Aloo-Jeera-Methi (Potato-Cumin seeds-Fenugreek leaves)

I normally use fresh methi leaves with aloo. This time I added kasoori methi (sundried fenugreek leaves) instead of fresh methi. Loved the aroma & flavour!

  • Heat 1 tablespoon oil in a wide skillet, add seasoning of 1/4 tsp mustard seeds, 1 1/2 tsp jeera, 2 garlic cloves (crushed) & curry leaves
  • Immediately add finely chopped onion pieces (of 1 medium onion) Saute for a couple of minutes
  • Add cubed potatoes (3 medium potatoes, skin peeled)
  • Add turmeric & salt to taste, mix well. Cover and cook until potatoes soften
  • I add some masala powder & red chillie powder, for some spice & heat.
  • Lightly toss and sprinkle 2 tsp kasoori methi
A good side dish with samabar/rasam

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