Name: Methi wadi aloo recipe by Jiya Rohit Makhija at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 3
Ingredients: 1 bunch fresh Fenugreek leaves washed and chopped; 1 tsp Ginger paste; Salt to taste; 2 Onions, chopped; 2 Tomatoes, grated; 1 tsp green chillies, chopped; 1 tsp Dhania powder; 1 tsp Amchoor powder; 1 tsp Oil; Water as required; 3 Potatoes, chopped; Pinch of Turmeric powder; 1 tsp Jeera

ABOUT Methi wadi aloo RECIPE

This dish is a combination of fenugreek leaves, aloo and wadis. It can be made wet or dry. You can eat with roti and khichidi.

Ingredients Serving: 3

1 bunch fresh Fenugreek leaves washed and chopped
1 tsp Ginger paste
Salt to taste
2 Onions, chopped
2 Tomatoes, grated
1 tsp green chillies, chopped
1 tsp Dhania powder
1 tsp Amchoor powder
1 tsp Oil
Water as required
3 Potatoes, chopped
Pinch of Turmeric powder
1 tsp Jeera

Instructions

In a cooker, add oil to fry the wadis an keep aside. Add jeera and fry the onions till light pink in colour.
Add chopped fenugreek leaves and keep stirring. Add a pinch of turmeric so that the bitterness goes away. Add a little water and pressure cook for 2 whistles.
Mash the gravy nicely after it has cooled a bit.
Add chopped potatoes, dhania powder, amchoor powder, green chillies and mix well till the oil comes out. Add tomatoes grated then add wadis. Keep stirring then add water, salt and pressure cook for 3 whistles.

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