ALOO METHI
A
PREPARATION TIME: 20 mins | COOKING TIME: 10 mins | SERVES: 4 | ||
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INGREDIENTS | 2 cups | Fresh fenugreek leaves (methi) | ||
3 | 1tbsp | Vegetable oil |
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| cut into 1” pieces | 1 tsp | Cumin powder |
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1 cup | Water | Garlic, crushed |
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6 | Tomatoes, skin removed* | Salt to taste |
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Green chillies, slit |
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METHOD
In a bowl, put the cut potatoes in 1 cup water. Microwave covered on HIGH for 7 minutes. Drain the water. Purée the tomatoes in a blender until smooth. Put the purée in a bowl. Add green chillies and cumin. Microwave for approximately 6 minutes until you get the consistency of a thick sauce. You may need to cook for a few minutes longer since the cooking time varies according to the water content of the tomatoes. Add the potatoes, fenugreek leaves and salt. Microwave covered for another 2 minutes on HIGH or until the potatoes are soft, the gravy thick, and the fenugreek leaves cooked but still green. In another bowl, pour 1tbsp oil. Add the crushed garlic. Microwave for 2 minutes, until golden. Pour over potato mixture. Stir. Serve hot with chapatis.
*Place tomatoes without any water in the MWO on HIGH
for 4 minutes. The skin will blister and easily peel off.
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