Sindhi Style Methi Aloo
A tasty side dish in Sindhi cuisine. Goes well with rice / rotis !!
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 sauté for 2 – 4 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 ..