Methi Aloo bhaji is a medium spicy dry curry, which is healthy and quick to prepare and you can enjoy during breakfast or evening snacks.
|Fresh Methi leaves||4 cups|
|Potatoes cubes||3 cups|
|Cubes 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|
|Vegetable Oil||2 tablespoons|
|Chopped green chilies||1/2 tablespoon|
|Coriander powder||1 teaspoon|
Add oil on a hot frypan and wait until the oil gets hot, add cumin seeds and red whole chilies and sauté cumin seeds quickly.
Once the spluttering of cumin seeds is over, add chopped onions, ginger, garlic, and green chilies and sauté for around 2-3 mins in low-medium heat. Make sure onions turn light pink, it shouldn’t be brown.
Add turmeric powder, coriander powder into a mixture of step 2, sauté well. Add potatoes and sprinkle 2 tablespoon water on top of it.
Cover the pan for about 5 mins and let it cook in low-medium heat.
Add all methi leaves and sauté for 1-2 mins and make sure methi leaves are mixed well with a mixture of step 3. Let the mixture cook for 3-5 mins in a covered pan.
Add chopped tomatoes, salt, and sauté with the mixture. Let the mixture cook for 5 more mins on low heat in an open pan. Make sure potatoes are cooked well.
Once potatoes are cooked, your bhaji is ready to serve.
ServingServe hot methi aloo bhaji along with poories or parathes. You can enjoy this bhaji any time of day.