Fenugreek Potato fry with peanuts and coconut.
I love fenugreek.. ( How many times will I say this now :D :D ).. The bitter and sweet aroma gives me temptation and revive my hunger pangs. And am a big fan of potato too.. So there is no reason why I would not love this subzi. I tried this with a variation last week as baked methi chaman and that too was a hit.. But the basic recipe is an all time favourite. Indeed.. !!
This recipe actually is not by me.. But our close friend PK... We went to his place a few days back and he was preparing methi aalu. Somehow I love Methi aalu at their place always. Their Methi is not bitter, slightly sweet and tender which gives a distinctive texture and taste to the dish.. So I tried their recipe with my variations this time and thnx PK... Its lovely :)
Ingredients:
1. 2 cups washed Methi leaves
2. 2 medium potatoes, chopped small
3. 4-5 cloves of garlic, sliced thin
4. 1 onion, chopped fne
5. 1/4 cup roasted peanuts, ground ( course paste )
6. 1/ 4 cup dessicated coconut
7. 1 tsp salt
8. 1 tsp turmeric
9. 1 tsp Coriander powder
10. 1 tsp red chilli powder
11. 1 tsp oil
12. 1 tsp cumin seeds
Method:
1. Dry roast coconut in a pan and keep aside
2. Heat oil in the same pan and add cumin seeds. When they splutter, add onion and garlic. Fry for a minute. ( I dont like my onions to be entirely fried in this so keep it pink rather than brown. The same with garlic. I like them a bit undercooked in this recipe somehow. It gives me some sweet taste )
3. Add spices and cook for further 1 minute. Sprinkle some water if its too dry. Add Potatoes and cook them covered for 3-4 min. Potatoes should be of almost equal size so that all bits get cooked evenly.
4. Once potatoes are half done, add methi leaves and mix well. cook again for 3-4 min covered. Sprinkle some water if it feels dry.
5. When both methi and potatoes are done ( will not take more than 5 min ), add the peanuts and roasted coconut in the pan and cover it. Switch off the flame.
6. After 2-3 minutes. Mix the subzi well and have it with chapati or parantha ..
This recipe goes for Radhika's Subzi for Rotis Event :
And Umm Mymoonah's Any one can cook event :
Shilpa's Life is Green
I love fenugreek.. ( How many times will I say this now :D :D ).. The bitter and sweet aroma gives me temptation and revive my hunger pangs. And am a big fan of potato too.. So there is no reason why I would not love this subzi. I tried this with a variation last week as baked methi chaman and that too was a hit.. But the basic recipe is an all time favourite. Indeed.. !!
This recipe actually is not by me.. But our close friend PK... We went to his place a few days back and he was preparing methi aalu. Somehow I love Methi aalu at their place always. Their Methi is not bitter, slightly sweet and tender which gives a distinctive texture and taste to the dish.. So I tried their recipe with my variations this time and thnx PK... Its lovely :)
Ingredients:
1. 2 cups washed Methi leaves
2. 2 medium potatoes, chopped small
3. 4-5 cloves of garlic, sliced thin
4. 1 onion, chopped fne
5. 1/4 cup roasted peanuts, ground ( course paste )
6. 1/ 4 cup dessicated coconut
7. 1 tsp salt
8. 1 tsp turmeric
9. 1 tsp Coriander powder
10. 1 tsp red chilli powder
11. 1 tsp oil
12. 1 tsp cumin seeds
Method:
1. Dry roast coconut in a pan and keep aside
2. Heat oil in the same pan and add cumin seeds. When they splutter, add onion and garlic. Fry for a minute. ( I dont like my onions to be entirely fried in this so keep it pink rather than brown. The same with garlic. I like them a bit undercooked in this recipe somehow. It gives me some sweet taste )
3. Add spices and cook for further 1 minute. Sprinkle some water if its too dry. Add Potatoes and cook them covered for 3-4 min. Potatoes should be of almost equal size so that all bits get cooked evenly.
4. Once potatoes are half done, add methi leaves and mix well. cook again for 3-4 min covered. Sprinkle some water if it feels dry.
5. When both methi and potatoes are done ( will not take more than 5 min ), add the peanuts and roasted coconut in the pan and cover it. Switch off the flame.
6. After 2-3 minutes. Mix the subzi well and have it with chapati or parantha ..
This recipe goes for Radhika's Subzi for Rotis Event :
And Umm Mymoonah's Any one can cook event :
Shilpa's Life is Green
Lovely flavourful side dish, looks very yummy! Thank you for linking with Any One Can Cook :)
ReplyDeletethnx Mymoonah :)
ReplyDeleteHi Nupur, thanks for visiting my blog. You have a great space, glad to follow you as well. MAITRI event for this session is over dear and so please participate in next round. Also, it is only for residents of US and Canada and I am guessing you are in UK, right?
ReplyDeleteYes Priya.. am in UK.. I would request you to plz include UK residents too in the next Maitri round. I would love to participate in it ..
ReplyDeleteThnx :)
Nice twist adding Peanuts and coconut..
ReplyDeleteMethi,aloo,coconut and peanut what a good combo.Im sure will taste good.
ReplyDelete