Aloo Methi Patta Sabzi

By Ranjana Lal, USA

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 4 medium potatoes boiled, cooled, chopped
• ½ tsp each, mustard and cumin seeds
• ½ tsp heeng (asafetida) powder
• 4 flake garlic grated
• 2 tbsp grated ginger
• 1 stalk curry leaves
• 1 onion, finely chopped
• 1 bunch methi leaves
• 4 green chilies finely chopped
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp raisins
• 2-4 tbsp roasted unsalted peanuts
• 1 tsp lemon juice
• 2 tbsp. oil

Method:

1. Pick and clean methi leaves, allow all water to drain.
2. Chop coarsely
3. Heat oil, add seeds, heeng and allow to splutter.
4. Add curry leaves, onions, garlic, ginger and stir fry till onions are light brown.
5. Add potato and sauté for 5 minutes.
6. Add methi leaves, all other ingredients, except lemon juice.
7. Mix, stir fry for 5 min, then cover and simmer for 5 minutes.
8. Take off lid, add lemon juice, and stir again.
9. Take off fire, when all excess liquid is absorbed.
10. Serve hot.

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