Ingredients
- 250 g potatoes
- 1 ts oil
- 1/2 ts cumin seeds
- 3 dry red chillies
- 1 onion, finely chopped
- 1/4 ts asafoetida
- 250 g fenugreek leaves, chopped
- 1 ts red chili powder
- salt to taste
Preparation
1. Peel the potatoes and cut them in cubes.
2. Add oil, cumin seeds, chillies and onion in the wok and heat the wok on highest level up to the roasting window, Switch to a low level and roast the onion till they turn light brown in color. Add asafoetida and mix.
3. Add the potato cubes and continue to roast on low level for approx. 5 minutes. When the potatoes turn light brown in colour, close with the lid.
4. Heat the wok on highest level up to the vegetable window, Switch to a low level and cook for approx. 3 minutes in the vegetable area.
5. Add the chopped fenugreek leaves, switch to high level and continue to roast until aloo methi becomes dry. Add chilli powder, salt and roast for approx 2 minutes.
6. Serve hot with phulkas or roti.
Tip
- Aloo methi tastes best when cooked in mustard oil.
This recipe has been tested and approved by AMC.
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