Methi Patata

Alka Keswani — Mon, 09 Jun 2008 19:36:29 +0000

Methi or fenugreek leaves, is one of my personal favourite and I always like to relish it with some really hot khichdi, or plain rice.Though bitter, Ilike the flavour it imparts to any dish, be it methi patata (potatoes) or methi paneer (cottage cheese).Even the dried methi leaves called kasuri methi holds a special position in my kitchen, since I use it in all various curries and gravy based preparations Here is a simple recipe to convince fussy eaters ,who throw tantrums when served green veggies, since it is made along with potatoes .And I am yet to come across a child who can resist potato in any form This dish goes well with any type of rice or rotis and it can be camouflaged by mixing into a dough of wheat flour and preparing parathas out of it So here is recipe: Print Methi Patata Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 3 Quick stirfry methi with potatoes Ingredients Fresh fenugreek leaves 1 small bunch Potatoes 2 Ginger and garlic paste 2 tsp Green chillies 2-3 Tomatoes 2 Turmeric powder ¼ tsp Coriander powder ½ tsp Salt to taste Oil 1 tbsp Method Pick the leaves of methi and wash them thoroughly Peel and dice potatoes into 1 inch cubes, add salt and keep aside for 5 min.Fry these till half done In a frying pan, put some oil and add ginger garlic paste Saute for few seconds, then add chopped methi leaves and saute till methi changes colour Add chopped tomatoes and green chillies, salt, dry masalas and stir fry for some more time Add fried potatoes, mix well and add some water Let it cook on low flame till potato is cooked and all the water is absorbed Serve hot with phulkas or steamed rice or khichdi 2.2.1

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Gobi Patata

Alka Keswani — Sat, 22 Mar 2008 04:42:39 +0000

Print Gobi Patata Rating 5.0 from 2 reviews Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2 Stirfry Gobi or cauliflower with potato cooked in sindhi style green curry Ingredients Gobi (cauliflower) a whole medium sized flower Potatoes 2 Tomatoes 2 Green chillies 2-3 Ginger about 1 inch of pod Garlic 6-7 cloves Coriander leaves a handful Salt as per taste Turmeric powder ¼ tsp Coriander powder 2 tsp Garam masala powder ½ tsp Oil 2 tsp Method Carefully separate the florets of cauliflower (along with stalks) and rinse with water thoroughly Now boil them with salted water for 1-2 minutes Drain the water after some time and fry the florets till golden brown Meanwhile peel and cut potatoes into thick slices, add salt and fry these till almost done Now pound ginger, garlic and coriander leaves together Take some oil in pan or kadai, add this grounded mixture and saute for few minutes Then add chopped tomatoes, salt (be careful as there is already salt in cauliflower and potatoes) and fry it till tomatoes are almost cooked Then add, chopped green chillies, fried cauliflower and potatoes, turmeric powder, coriander powder, garam masala powder and mix properly Sprinkle some water if needed and cover the pan and let the flavours blend into each other for few minutes Garnish with coriander leaves and serve it with rice or rotis 2.2.1

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Methi Patata

Gobi Patata