Dried fenugreek leaves are not a frequent ingredient used in my kitchen. But every now and then i see many recipes with methi from my blogger friends. This time, with methi in my hand, i searched for a perfect side dish for my rotis and voila! landed here. At first i wasn't sure about the recipe which calls to use a lot of dried leaves(because of the bitterness), but after cooking, it had no bitter taste and thanks to her recipe, we both loved the curry. I am sure you will love too, check out the recipe,
4 medium Red Potatoes (boiled and mashed/cubed)
1/2 big Yellow Onion
2 Roma Tomatoes
2 small Green Chilli
1/2 cup dried Kasoori Methi (fenugreek leaves)
1/4tsp Turmeric powder
1tsp Chilli powder
1tbsp Coriander powder
3/4tsp Cumin seeds
1/4tsp minced Ginger (optional)
- Soak the dried methi with enough water for 5 mins, drain'em and keep it aside.
- Heat oil in a skillet, add cumin seeds, followed by onions, ginger and green chilli.
- Saute until tender and add the tomatoes, followed by dried methi and saute for 3-4 mins.
- Now add the turmeric powder, chilli powder and coriander powder along with salt, mix well and pour 1/2 cup of water.
- Let cook for a min or two, then add the mashed/cubed potato mix well and continue cooking.
- Then pour 2 cups of water, check salt for taste and cook until right consistency. (The original recipe was done with the last step, but i wanted a gravy like thickness for my rotis.)
- Finally, switch off and sprinkle chopped cilantro.
Serve hot with chapathi or poori.