Скачать с ютуб Aloo Methi Bhaji Masala - Sukhi Bhaji - Potato & Fenugreek Leaves stir fry в хорошем качестве

Aloo Methi Bhaji Masala - Sukhi Bhaji - Potato & Fenugreek Leaves stir fry

More recipes at http://www.bhavnaskitchen.com Subscribe : https://www.youtube.com/subscription_... E-store: http://astore.amazon.com/indian0c-20 Download Bhavna's Kitchen apps for Android, iPhone and iPad FACEBOOK   / superveggiedelight   TWITTER   / bhavnaskitchen   INSTAGRAM   / bhavnaskitchen   PINTEREST   / bhavnaskitchen   Aloo Methi Curry (Dry) Ingredients: 1½ cups chopped Potato(3 small potato) 2½ cups Fresh Fenugreek Leaves (Methi), cleaned and chopped 1/2 teaspoon Cumin Seeds (jeera) 1/2 teaspoon Red Chilli Powder (lal mirch) 1-2 teaspoons Cumin Coriander Powder 1/4 teaspoon Turmeric Powder (haldi) 3½ tablespoons Oil Salt, to taste Directions: Wash 2½ cups chopped fenugreek leaves in water. Drain them and keep aside. Heat oil in a kadai or pan over medium flame. Add 1/2 teaspoon cumin seeds. when they begin to turn light brown, add 1½ cups chopped potatoes and salt. Mix well and sauté for a minute. Add 2 tablespoons water. Cook covered until potatoes turn soft, for around 7-8 minutes. Stir in between 1-2 times to prevent them from sticking. When potatoes are cooked, remove the lid. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon coriander powder. Mix well. Add 2½ cups chopped fenugreek leaves and salt(only for fenugreek leaves). Mix well. Cook until fenugreek leaves shrinks and excess water evaporated. It will take around 5-7 minutes. Turn off the flame and transfer curry to a serving bowl. Dry aloo methi curry is ready. Serve it hot. Tips and Variations: Add 1/2 teaspoon sugar and 1 teaspoon lemon juice for a mild sweet, tangy and spicy taste. Taste: Spicy with nice flavor of fenugreek leaves. Serving Ideas: It can be served with phulka or chapati, onion raita and dal tadka for healthy and stomach filling lunch or dinner.