Methi Aloo Bhaji is a medium-spicy dry curry that is healthy and quick to prepare, making it an excellent option for breakfast or evening snacks.
Serving: 3- 4 Cooking Time: 35-40 Mins Complexity: Simple Taste: Mild Spicy Add oil to a hot frying pan and wait until the oil is hot. Add cumin seeds and whole red chilies, and sauté the cumin seeds quickly. Once the spluttering of the cumin seeds is over, add the chopped onions, ginger, garlic, and green chilies and sauté for around 2-3 minutes on a low to medium heat. Make sure onions turn light pink; they shouldn’t be brown. Add turmeric powder and coriander powder into the mixture from step 2, and sauté well. Add potatoes and sprinkle two tablespoons of water on top of them. Cover the pan and let it cook for about 5 minutes on low to medium heat. Add all the methi leaves and sauté for 1-2 minutes, ensuring the methi leaves are well mixed with the mixture from step 3. Let the mixture cook for 3-5 minutes in a covered pan. Add chopped tomatoes, salt, and sauté with the mixture. Let the mixture cook for an additional 5 minutes on low heat in an open pan. Make sure potatoes are cooked well. Serving
Recipe
Ingredients
Item
Quantity
Fresh Methi leaves
4 cups
Potatoes cubes
3 cups
Cubes of cut tomatoes
1 cup
Chopped onions
1/2 cup
Red dry whole chilies
2 pieces
Chopped ginger
1 teaspoon
Turmeric powder
1/2 teaspoons
Fine Chopped Garlic
1 teaspoon
Salt
1 teaspoon
Vegetable Oil
2 tablespoons
Chopped green chilies
1/2 tablespoon
Coriander powder
1 teaspoon
Once potatoes are cooked, your bhaji is ready to serve.
