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.