Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves. I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.
2 clusters fenugreek leaves
1 1/2 teaspoon coriander powder
1/2 teaspoon cumin
1 teaspoon chilli powder
2 green chilli
1 tablespoon oil
1/4 teaspoon mustard seed
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.
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