Aloo Methi Curry

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,

Ingredients:

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)

1tbsp Oil

Salt

How to:

• 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.

Poori (Puffed Indian bread)

Ingredients:

1/2 cup Wheat flour

1/2 up All purpose flour (maida)

1/4tsp Salt

Water

Oil (for deep frying)

How to:

• In a bowl mix together the flours along with salt and knead slowly adding the water. (Careful not to add more water, resulting sticky dough.)

• Knead the dough for 2 mins and place it on a flat surface.
• Place the dough on a flat surface and start beating with the rolling pin, this way the poori will be soft and puffy. (Ofcourse, its a tension reliever and no strain for your palm and fingers.)

• Divide the dough into small lime-size balls and smoothen it.

• Place each dough ball on a flour dusted flat surface and flatten it with a rolling pin.

• Heat oil in deep pan and carefully slide the rolled-out dough and deep fry'em.

• When poori is puffed one side, flip it over and fry the other side.

• Transfer and place it on a paper towel to absorb excess oil.

Serve hot with mashed potato curry.

Tip:

You can also use 1 cup of either wheat flour or all purpose flour.