Tweet
Potatoes(big) - 2 nos
Fenugreek(Uluva) leaves - 2 bunches
Oil - 3 tsp
Onions - 2 - 3 nos
Garlic - 5 tsp
(finely chopped)
Ginger - 2 tsp
(finely chopped)
Tomato(medium) - 2 nos
Chilly powder - 2 tsp or as reqd
Turmeric powder - 1 tsp
Salt - As reqd
garam masala- 1 tsp
Mustard seeds - 1 tsp
Curry leaves - A few
Coriander leaves for garnishing
1)Boil the potatoes & keep it aside after cutting into cubes.
2)Heat oil in a pan or a kadai.
3)Add mustard seeds and when they crackle, add curry leaves.
4)Add ginger and garlic and fry, till they become slightly brown in colour.
5)Add onions and fry, till golden brown.
6)Add tomato paste followed by 1 glass of water.
7)Cover with the lid and cook for 2 - 3 mins.
8)Open the lid and add all the remaining masalas.
9)Add the potato cubes amd mix well.
10)After 5 mins, add the fenugreek or methi leaves.
11)Cover and cook for another 5 mins.
12)Add coriander leaves and switch off the flame.
13)Keep it in the kadai for some more time, before serving.
Serve with chappathis or rice.
If you want, you can add a tsp of lemon juice to it.
As u know all these recipies were posted by our former moderator SREE..as some other websites copied it, we are getting those info back..so ALL CREDITS TO SREE!
Fenugreek(Uluva) leaves - 2 bunches
Oil - 3 tsp
Onions - 2 - 3 nos
Garlic - 5 tsp
(finely chopped)
Ginger - 2 tsp
(finely chopped)
Tomato(medium) - 2 nos
Chilly powder - 2 tsp or as reqd
Turmeric powder - 1 tsp
Salt - As reqd
garam masala- 1 tsp
Mustard seeds - 1 tsp
Curry leaves - A few
Coriander leaves for garnishing
1)Boil the potatoes & keep it aside after cutting into cubes.
2)Heat oil in a pan or a kadai.
3)Add mustard seeds and when they crackle, add curry leaves.
4)Add ginger and garlic and fry, till they become slightly brown in colour.
5)Add onions and fry, till golden brown.
6)Add tomato paste followed by 1 glass of water.
7)Cover with the lid and cook for 2 - 3 mins.
8)Open the lid and add all the remaining masalas.
9)Add the potato cubes amd mix well.
10)After 5 mins, add the fenugreek or methi leaves.
11)Cover and cook for another 5 mins.
12)Add coriander leaves and switch off the flame.
13)Keep it in the kadai for some more time, before serving.
Serve with chappathis or rice.
If you want, you can add a tsp of lemon juice to it.
As u know all these recipies were posted by our former moderator SREE..as some other websites copied it, we are getting those info back..so ALL CREDITS TO SREE!
zzzz
�-)��O.o���]״)���
Comment