Mar 15, 2010



Potato -- 4-5 big
Fenugreek leaves (methi) -- 1 cup (fresh and chopped)

Oil -- 4-5 tablespoons
Cumin seeds -- 1/2 tsp
Ginger garlic paste -- 1 teaspoon
Onions -- 2 medium (finely chopped)
Tomatoes -- 2 big (finely chopped)

Turmeric powder -- 1/4 teaspoon
Red chilli powder -- 3/4 teaspoon
Coriander powder -- 1 teaspoon
Asafoetida -- 1 pinch
Garam masala -- 1/2 teaspoon

salt to taste
Boil potatoes, peel and cube them.

Heat oil in a pan and add cumin seeds. Once the cumin starts crackling add the ginger-garlic paste and onions. Saute until the onion turns brownish.

Now add the tomatoes and saute until the tomatoes are soft. Now add all the powders and cook until oil seperates.
Mash the tomatoes lightly with a ladle and add methi leaves. Cook for some more minutes until the methi leaves wilt.

Now add the potatoes, salt and mix all the ingredients nicely. Saute for a couple of more minutes and torn off the heat.

Serve hot.

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