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.
Recipe
Serving: 3- 4
Cooking Time: 35-40 Mins
Complexity: Simple
Taste: Mild Spicy
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 |
Cooking
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Once potatoes are cooked, your bhaji is ready to serve.
Serving
Serve hot methi aloo bhaji alongside poories or parathas. You can enjoy this bhaji at any time of day.
