Methi Aloo bhaji is 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 fry pan and wait until the oil gets hot, add cumin seeds and red whole chilies and sauté cumin seeds quickly.
Once spluttering of cumin seeds are 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 mixture of step 2, sauté well. Add potatoes and sprinkle 2 tablespoon water on top of it.
Cover 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 mixture of step 3. Let mixture cook for 3-5 mins in a covered pan.
Add chopped tomatoes, salt and sauté with mixture. Let mixture cook for 5 more mins in low heat in 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..