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Punjabi Aloo Methi Recipe

Ingredients:

  • 1 tbsp ghee or vegetable oil
  • 1 tsp jeera
  • 1 tsp haldi
  • 2 tsp tomato puree or half tomato, chopped
  • 3-4 medium potatoes, peeled and chopped
  • 2 cups methi leaves
  • Salt to taste
  • Water as needed
  • Juice of half lemon to sprinkle on top
  • Coriander leaves for garnish
Punjabi Aloo MethiMethod:



Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.

Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.

Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.



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