Ingredients

• 1 tbsp - oil
• 8 flakes - garlic, chopped finely
• 1 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 3/4 tsp - coriander powder
• 1/2 tsp - red chilli powder
• 1 tbsp - water
• 2 tbsp - coriander leaves, chopped fine
• 1 bunch - fenugreek leaves, chopped finely
• 100 gms - tomatoes, chopped
• 3 - potatoes
• 1/2 tsp - salt

How to Make Sindhi Style Methi Aloo

• Peel and cut potatoes into 1/4-inch thick roundels and boil them separately.
• Reserve 1 cup for stock. Pressure cook on high heat for 3 whistles. Switch off the heat.
• Wash and clean the methi leaves. Drain out water and chop it finely. Keep it ready.
• Dilute red chilli powder, turmeric powder and coriander powder in 1 tbsp water and keep it aside.
• Heat oil on medium heat in a wide pan.
• Add jeera to it and fry it on low heat for 1 minute until it is fragrant.
• Add chopped garlic and saute for 2 - 4 minutes until it is light golden in color.
• Add diluted turmeric powder, coriander powder and red chilli powder mix to it.
• Saute on a low heat for 2 minutes.
• Add coriander leaves and methi leaves and saute for five minutes.
• Add the chopped tomatoes and fry it well.
• Add separately boiled potatoes, salt and 1/4 cup stock to it.
• Mix all the ingredients well. Cover it with a tight lid and cook on medium to low heat for 10 - 12 minutes or until it is done.
• Serve it hot with rice.
• Recipe Courtesy: Niya Prakash's World