Fenugreek flavored Potatoes/Aloo Methi
These really get made in a jiffy and are perfect when last minute guests drop in or for that matter, for any hot day when being too long in the kitchen is a bother.
Ingredients
- ½ kg largish potatoes, peeled, boiled, and cubed
- 3 tomatoes, chopped (or according to taste)
- 2-3 tablespoons cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoons dried fenugreek
- Juice of half lemon (optional)
- Salt to taste
Utensils
A heavy-bottomed pan or karahi with a lid
Method
- Heat the oil. Add the cumin seeds. Don’t let them turn too dark
- Add the turmeric, fenugreek and salt. Fry a few seconds.
- Add the tomatoes and fry till the fat separates
- Add the potatoes, stir well, cover and keep on the fire 7-10 minutes. Stir occasionally.
- Sharpen with the lemon juice if you like, before serving.
- Serves 4.
