Aloo (Potato) Methi Fry [ Normally served with Rice, Roti &
Chapatti]
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Ingredients:
|
|
|
Small
Potato
|
15 Nos
|
|
Methi
Greens
(Leaves
Fresh)
|
1 Bunch
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Onion
|
1 Small
|
|
Red
chilly (whole)
|
2-3 nos
|
|
Garlic
|
5-6
flakes
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Mustard
(whole)
|
¼ tsp
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Urad
dhal
|
½ tsp
|
|
Salt
|
To
taste
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Oil
|
1 ½
tbsp (4 ½ tsp)
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Method :
- Boil the potatoes , peel the skin cut into two
pieces and keep aside. [Normally pressure cook small potato -2-3 whistles]
- Clean the Methi leaves and wash 2-3 times for
removing sand/mud and then shred this.
- Chop the Onion into fine pieces. Break the red
chilly into two halves and remove seeds inside.
- Peel garlic flakes and crush it.
- Heat oil in the Kadai/wok , add mustard allow
to crackle /splutter, add Urad dhal and fry it till light brown.
- Add onion , red chilly & garlic together
and fry till onion becomes transparent.
- Now add Methi leaves cover &
cook it in low flame for 5-6 minutes [ No need to add water as the Methi
greens will have the wetness in it]
- Open and add salt [ Always add salt very
cautiously in greens as it may turn salty – this dish requires ½ tsp
normally]
- Now add the cut potatoes and fry till dry.
Serve hot Rice, Roti & Chapatti
Tip : Cooking in low flame tastes
better.
Variations:
1.
This Methi dish can also be done with white Kabuli Chenna [Soak
overnight and pressure cook for 3 whistles]
2.
[or] Fresh Green peas [Direct no pressure cooking] or Green
beans (Mochai) [Pressure cook for 1 whistle] can also be used
