Sindhi methi aloo palya πŸ₯”πŸƒ

Started the day off with an extremely simple Methi aloo Palya.

Methi/fenugreek leaves are extremely nutritious, fighting cholesterol and blood sugar levels.

Not to mention adding a fantastic flavour to dals, fish and other meats and in this case, palya.

Paired with potatoes/Aloo, this dish is one of the most common household dishes in India.

Served with some hot chapatis, on toast(which is delicious btw) or even puri’s and maybe a lassi. It’s simplicity at its best!

Recipe:

Ingredients:

* 1 tbsp – oil

* 8 garlic pods, chopped fine

* 1 tsp Cumin seeds

* 1/2 tsp of Turmeric powder

* 1/2 tsp of Red Chilli powder

* 1/2 cup of water

* 1 palmful of coriander/cilantro leaves, chopped fine

* 1 bunch – Fenugreek/ methi leaves, leaves removed from the stalks and chopped fine

* 1 large tomato, chopped fine

* 3 – Potatoes, chopped fine

* 1/2 tsp – salt

Method:

1. Wash and clean the methi leaves. Drain out water and chop it finely. Keep aside.

2. In a kadai, add the oil and add jeera to it. Fry it on low heat for 1 minute until it is fragrant.

3. Add chopped garlic and saute for 2 – 4 minutes until it is light golden in color.

4. Add the turmeric and red chilli powder and mix well.

5. Add the chopped tomatoes and coriander/cilantro and cook for 2-4mins or until the tomatoes softens to form a paste.

6. Add the methi leaves and close the kadai with a lid, cooking on medium heat until the methi wilts. This should take about 5mins.

7. Finally add the chopped potatoes, stir well until all the ingredients are mixed evenly. Close the kadai with a lid and cook for 15mins on a medium flame.

8. Check to see if the potatoes have softened. Then mash them with a masher or fork to the consistency of your choice.

9. Serve hot with chapattis.

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