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ALOO METHI
METHOD
In a bowl, put the cut potatoes in 1 cup water.
Microwave covered on HIGH for 7 minutes. Drain the
water. Purée the tomatoes in a blender until smooth. Put
the purée in a bowl. Add green chillies and cumin.
Microwave for approximately 6 minutes until you get the
consistency of a thick sauce. You may need to cook for a
few minutes longer since the cooking time varies
according to the water content of the tomatoes.Add the
potatoes, fenugreek leaves and salt. Microwave covered
for another 2 minutes on HIGH or until the potatoes are
soft, the gravy thick, and the fenugreek leaves cooked
but still green. In another bowl, pour 1tbsp oil. Add the
crushed garlic. Microwave for 2 minutes, until golden.
Pour over potato mixture. Stir. Serve hot with chapatis.
*Place tomatoes without any water in the MWO on HIGH
for 4 minutes. The skin will blister and easily peel off.
48
PREPARATION TIME: 20 mins COOKING TIME: 10 mins SERVES: 4
INGREDIENTS
3 Medium-sized potatoes,
cut into 1” pieces
1 cup Water
6 Tomatoes, skin removed*
3-4 Green chillies, slit
2 cups Fresh fenugreek leaves (
methi
)
1tbsp Vegetable oil
1 tsp Cumin powder
6–8 cloves Garlic, crushed
Salt to taste
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