Charishma's Methi Aloo Ki Sabzi

Name: Charishma's Methi Aloo Ki Sabzi
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 cups fenugreek leaves, cleaned, washed and chopped finely (methi); 2 potatoes, washed, peeled, cubed and boiled; 1 teaspoon salt; water, as is required to make gravy; 1/2 tablespoon coriander powder; 1/2 teaspoon red chili powder; 1 tablespoon basil oil; 2 teaspoons cumin seeds; 1 teaspoon mustard seeds; 1 inch cinnamon stick; 3 cloves; 3 cardamoms; 1 teaspoon fennel seed (saunf); 2 bay leaves; 5 onions, out of which three should be stir fried and two should be used for paste; 1 inch piece ginger, chopped; hing, to taste; tomatoes, three numbers, chopped; 4 garlic cloves, chopped

Submitted by Charishma_Ramchandani

"I came up with this recipe this morning and we cooked it for lunch. It turned out fabulous. I am still, hours later, reminiscing the fantastic taste of this dish. Try it and you will like it too. Enjoy!"

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Ready In:: 1hr
Ingredients:: 19
Serves:: 4

ingredients

4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
2 potatoes, washed, peeled, cubed and boiled
1 teaspoon salt
water, as is required to make gravy
¹⁄₂ tablespoon coriander powder
¹⁄₂ teaspoon red chili powder
For seasoning
1 tablespoon basil oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 inch cinnamon stick
3 cloves
3 cardamoms
1 teaspoon fennel seed (saunf)
2 bay leaves
5 onions, out of which three should be stir fried and two should be used for paste
1 inch piece ginger, chopped
For the masala paste
hing, to taste
tomatoes, three numbers, chopped
4 garlic cloves, chopped

directions

Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
Heat oil in a pot.
Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
Once they stop crackling, add the prepared masala paste and stir well.
Cook till the oil separates from the masala.
Add the chopped fenugreek leaves and boiled potatoes.
Mix well, then fold in salt to taste.
Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
We enjoyed this with roasted pappadams.

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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