Aloo Methi

Ingredients

250 grm. Potato - peeled and cut into small pieces.
2 to 3 clove of garlic (Lehsan) - chopped
½ tsp. cumin seeds (Zeera)
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves
2 tbs. oil
1 medium tomato, chopped -optional

Instructions

n oil, fry the pieces of Garlic (Lehsan) till they start to turn brown.
Add Cumin Seeds (Zeera) and red chili. When brown add the spices
(and the chopped tomato).

When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add Fenugreek Leaves (Methi))
and cook till water dries.
Cook throughout on low heat.

Aloo Zeera

Ingredients

250 grm. potatoes peeled and sliced
3 tbs. oil
1 tsp cumin seeds (Zeera)
2-3 whole dried red chilies or ½ tsp. crushed chilies
1/8 tsp. turmeric (Haldi) powder
½ tsp. salt (according to taste)

Instructions

Heat the oil and add Cumin Seeds (Zeera) and whole red chili
and sauté till they start to brown.
Add the potato and rest of the spices along with a little water.

Bhindi - Fried

Ingredients

2 cups of cut up Bhindi (okra)
1 small onion
½ tsp. cumin seeds (Zeera)
3-4 Whole dried red chilies
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi)
2 tbs. oil
1 tbs. tamarind (Imli) paste - optional
1 tomato (optional)

Instructions

Sauté the sliced onion till transparent-light brown.
Add Cumin Seeds (Zeera), salt, Turmeric (Haldi), Bhindi and chilies.

Cover and cook on low heat till soft. Do not add water.
(Don’t stir so much otherwise it will breakup).

To check if done, stir. When the sticky texture disappears,
it’s done. Serve with chapati