Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)
Aloo Methi is a traditional dish in Punjab and mostly liked by the Children.
8 to 10 Potatoes
4 cups chopped fresh Methi leaves (Fenugreek), washed and drained.
4 tbsp Oil
1 tsp Cumin seeds
1/4 teaspoon of Hing (Asafoetida)
1 tsp chopped Garlic
1 tsp chopped Ginger
1 tsp finely chopped Green chillies
2 whole Dry kashmiri Red chillies
1/2 tsp Turmeric powder
2 tsp Coriander-Cumin seeds
Hing ( Asafoetide) a pinch
1/2 tsp Cumin seeds
Keep the methi leaves in a bowl of water and add little salt and keep for few minutes. Seperate the leaves with the water and throw away the water.
Boil the potatoes in the cooker for 15 minutes , After it is cooked peal the skin of the potatoes and mash it.
Take a kadai add little oil, jeera powder, hing until it becomes golden brown and lower the flame. Add the garlic, ginger, green chillies and red chillies keep it on a medium flame for 30 seconds
Add the turmeric, salt and add the methi leaves and cook for 30 seconds. Add the mashed potato and mix both and keep it for 5 minutes.
Serve the Aloo Methi with Roti.