This winning combination of potatoes and fresh Methi leaves, in a dry curry form, is very common in every home in Punjab.
|Peeled and boiled Aloo||1 1/2 cups|
|Fresh Methi leaves||4 cups|
|Chopped garlic (lehsun)||1 tsp|
|Chopped ginger (Adrak)||1 tbsp|
|Whole dry red chillies , dry roasted and broken into pieces||2|
|Finely chopped green chillies||1 tsp|
|Dhania powder||2 tsp|
|Haldi Powder||1/2 tsp|
- Wash the Methi leaves and chop them finely.
- Sprinkle some salt over them and keep aside for about half an hour.
- Squeeze out all the water and keep aside.
- Heat the oil in a pan and add the jeera.
- When they crackle, add the garlic, ginger, red chillies and salt.
- Add the aloos and stir-fry for about 5 minutes.
- Add the Methi leaves, dhania powder, haldi powder and hing.
- Cook covered for 10 minutes on a low flame.
- Serve hot.