Ingredients: Potato (Aloo) - peeled, cup Methi Leaves (Fenugreek Leaves) - chopped, Tomato - finely chopped, Onion - finely chopped, Whole Black Peppercorns, Red Chilli, Cloves (Laung), Bay leaf (tej patta) - broken, Oil - as needed, - as per taste, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi) - (to add to boiling veggies), tablespoon Garam masala powder, teaspoon Coriander Powder (Dhania), teaspoon Asafoetida (hing), teaspoon Cumin (Jeera) seeds, sprig Coriander (Dhania) Leaves - chopped, Vegetarian diet
Instructions: To begin making the Aloo Methi Masala Recipe, in a pressure cooker, add in the potatoes with required water. Close the pressure cooker and cook till the cooker releases 2 whistles. Once done, switch off the gas and let the pressure release naturally. Once done, open the cooker and take out the potatoes.Let the potatoes cool down. Peel them and cut in cubes. Set aside.Heat oil in a heavy bottomed pan. Once the oil is hot, add cumin seeds, asafoetida and allow the cumin seeds to crackle.Once done, add in the bay leaf, whole black peppercorns, dry red chilli and cloves. Roast for about a minute.After a minute, add in the onions and let it cook till it turns soft and translucent. Once the onions are soft, add in the tomatoes, salt, turmeric powder, red chilli powder, coriander powder and cook till it becomes soft and mushy.Let it cook for about 3 to 4 minutes. Next, add in the methi leaves and let it cook till it becomes soft. Once it is soft, add in the potatoes, required water, garam masala salt and give it a mix. Give it a brisk boil for about 3 to 4 minutes and turn off the heat.Check the taste and adjust accordingly. Finally garnish with coriander leaves, transfer the Aloo Methi Masala to a serving bowl and serve hot.Serve Aloo Methi Masala Recipe along with Pudina Tawa Paratha Recipe, Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Carrot Raita Recipe With Peanuts - Gajar Moongphali Raita for a complete meal.