Mar 23, 2012

Sindhi Style Methi Aloo

Sindhi Style Methi Aloo

A tasty side dish in Sindhi cuisine. Goes well with rice / rotis !!

Serves: 3


1 tablespoon oil

8 flakes garlic , chopped fine

1 teaspoon cumin seeds (jeera seeds)

½ teaspoon turmeric powder

¾ teaspoon coriander powder

½ teaspoon red chilli powder

1 tablespoon water

2 tablespoon coriander leaves , chopped fine

1 bunch methi ( fenugreek ) leaves , chopped fine (1 bunch big size leaves or 3 bunches small size leaves)

100 g tomatoes (2 small or 1 big), chopped

3 potaoes (medium size), peel off the skin and cut into roundels and boil separately

Salt to taste (or ½ teaspoon)


Peel , and cut the potatoes into 1/4 - inch thick roundels and boil separately and reserve 1/ cup stock. (or pressure cook with ½ cup (100 ml) water, ½ teaspoon salt and ½ teaspoon turmeric powder. Pressure cook on high heat for 3 whistles. Switch off the heat. Reserve ¼ cup stock).

Wash and clean methi leaves. Drain out water and chop finely. Keepit ready.

Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice mix).

Heat oil on a medium heat in a wide pan.

Add jeera and fry on a low heat for 1 minute until fragrant.

Add chopped garlic and saut̩ for 2 Р4 minutes until light golden color.

Add diluted turmeric powder, coriander powder and red chilli powder mix. Saute on a low heat for 2 minutes.

Add coriander leaves and methi leaves and sauté for five minutes.

Add the chopped tomatoes and fry well.

Add separately boiled potatoes, salt to taste and ¼ cup stock. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until done / masalas well coated on potatoes / a thick gravy. Serve hot with Rice / Khichdi / Rotis ..

No comments: