language barriers

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Издатель
Ingredients
* 2 tbsp oil use oil of choice, I used mustard oil
* 1/2 tsp cumin seeds
* 3-4 large garlic cloves sliced
* 1 onion thinly sliced
* 3-4 medium potatoes chopped, around 400 grams
* 2 cubes of frozen methi/fenugreek leaves, or 3 cups packed methi leaves 75 grams, chopped.
* 1/4 tsp turmeric powder
* 1/2 tsp salt or to taste

Instructions
* Heat 2 tablespoons of oil in a pan on medium heat. If using oil, heat it well until it’s really hot, and then lower the heat before adding the cumin seeds. 
* Add cumin seeds, let them sizzle for a few seconds, and then add the onions. Once they caramelize, about 15 minutes, add garlic and turmeric. Saute for few seconds until the raw garlic smell goes away.
* In a separate pan, add the chopped potato and stir fry.
* Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Then add the browned potatoes to the onion mixture.
* Add the chopped fenugreek leaves, and salt and stir. 
* Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done.
* Serve aloo methi with roti or any bread of choice.
Категория
веганские блюда
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