METHI ALOO
INGREDIENTS
1. Aloo - 3 medium size
2. Methi leaves - 1 medium size bunch
3. Peas - 1 small cup
4. Onion - 1 medium size
5. Tomato - 5 big tomatoes / crushed tomato 1/2 a tin
6. Curry leaves - 1 small bunch
7. Mustard seeds - 1 tea spoon
8. Channa dhal - 1 tea spoon
9. Split urad dhal - 1 tea spoon
10. Sambar powder - 2 tb spn
11. Chilly powder - 1 tbspn
12. Coriander powder - 1 tbspn
13. Salt - to taste
14. Cilantro -to garnish
METHOD
1. Cut the tomatoes into medium size pieces , Clean the methi leaves
2. take a thick bottom pan and add oil to it ,when the oil gets heated up add mustard seeds.When the mustard seeds start to splutter add channa dhal and split urad dhal .
3. When the dhals turn slightly golden brown add chopped onions onions and curry leaves ,fry them until the onions turn transparent.
4. Add methi leaves and fry them for about 2 to 3 minutes ,now add potatoes and peas and fry them for about 5 minutes .
5. Now add chopped tomatoes or canned crushed tomatoes(I add canned tomatoes because it enhances the taste of the dish).Add salt and fry them until the tomatoes are cooked properly (Canned tomatoes take time to cook because the raw smell of the tomatoes takes time to go).
6. Now add chilly powder,sambar powder ,coriander powder,turmeric powder and salt .Mix them with the tomatoes and turn down the flame. Now close the pan with the lid so that the potatoes and the peas gets cooked.Add 1 cup of water so that the potatoes and the peas gets evenly cooked.
7. Remove the lid after 7 minutes to see if the potatoes are cooked ,if not cook it for 5 more minutes .
8. Check for salt .
9. The gravy has to be in semi solid consistency .You can turn off the flame and garnish it with cilantro.
This gravy can be served with hot rice and rotis
INGREDIENTS
1. Aloo - 3 medium size
2. Methi leaves - 1 medium size bunch
3. Peas - 1 small cup
4. Onion - 1 medium size
5. Tomato - 5 big tomatoes / crushed tomato 1/2 a tin
6. Curry leaves - 1 small bunch
7. Mustard seeds - 1 tea spoon
8. Channa dhal - 1 tea spoon
9. Split urad dhal - 1 tea spoon
10. Sambar powder - 2 tb spn
11. Chilly powder - 1 tbspn
12. Coriander powder - 1 tbspn
13. Salt - to taste
14. Cilantro -to garnish
METHOD
1. Cut the tomatoes into medium size pieces , Clean the methi leaves
2. take a thick bottom pan and add oil to it ,when the oil gets heated up add mustard seeds.When the mustard seeds start to splutter add channa dhal and split urad dhal .
3. When the dhals turn slightly golden brown add chopped onions onions and curry leaves ,fry them until the onions turn transparent.
4. Add methi leaves and fry them for about 2 to 3 minutes ,now add potatoes and peas and fry them for about 5 minutes .
5. Now add chopped tomatoes or canned crushed tomatoes(I add canned tomatoes because it enhances the taste of the dish).Add salt and fry them until the tomatoes are cooked properly (Canned tomatoes take time to cook because the raw smell of the tomatoes takes time to go).
6. Now add chilly powder,sambar powder ,coriander powder,turmeric powder and salt .Mix them with the tomatoes and turn down the flame. Now close the pan with the lid so that the potatoes and the peas gets cooked.Add 1 cup of water so that the potatoes and the peas gets evenly cooked.
7. Remove the lid after 7 minutes to see if the potatoes are cooked ,if not cook it for 5 more minutes .
8. Check for salt .
9. The gravy has to be in semi solid consistency .You can turn off the flame and garnish it with cilantro.
Looks yummyyyyy :)
ReplyDeleteYes, canned tomatoes does enhance the taste. agree with you on that. recipe sounds good.. and i am sure tastes even better. include a lot of vegetarian recipes. i am a pure veg :).. btw this is maathangi. not sure why the comment name comes as ravi, my husband :)
ReplyDeletethanx matty ... will do post a lot of veggie recipes... mutton and chicken can be substituted with mushroom or aloo
ReplyDelete