{"id":344,"date":"2006-03-22T13:44:15","date_gmt":"2006-03-22T18:44:15","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/03\/22\/aloo-methi-potato-menthikura\/"},"modified":"2008-04-06T17:16:13","modified_gmt":"2008-04-07T00:16:13","slug":"aloo-methi-potato-menthikura","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/03\/22\/aloo-methi-potato-menthikura\/","title":{"rendered":"Aloo Methi (Potato-Menthikura)<\/small>"},"content":{"rendered":"

Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are saut\u00c3\u00a9ed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies – the result is one simple yet delicious curry, which tastes great when combined with rice and dal<\/a> or with chapatis. <\/p>\n

\"Aloo
\nAloo Methi with Rice and Methi Dal<\/a> ~ Our Simple Meal Today.<\/font><\/center><\/p>\n

Recipe:<\/strong>
\n6 baby potatoes – boiled in water until tender and then skins removed and cubed
\n1 bunch of fresh methi – washed and leaves plucked
\n1 red onion – finely chopped
\n4 green chillies – finely chopped
\n4 garlic cloves – finely chopped
\nPinch of turmeric and salt to taste
\nFor popu or tadka<\/i> – 1 tsp of each, peanut oil, cumin and mustard seeds
\n*******
\nIn a kadai or saut\u00c3\u00a9 pan, heat peanut oil; toast the cumin and mustard seeds. Add and fry the garlic, onion and chillies, stirring well for few minutes. Stir in turmeric and salt. Add the cubed potatoes and saut\u00c3\u00a9 them for few minutes until they turn light red. When potatoes are almost done, stir in fresh methi leaves, stir-fry for few minutes, until they wilt. Turnoff the heat, close the lid and allow them to absorb the flavors for few minutes. Turn on to a dish and serve. <\/font><\/center><\/p>\n

\"Baby
\nRed onion, Methi leaves, Garlic, Green chilli and Baby red potato – Ingredients for Aloo Methi <\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are saut\u00c3\u00a9ed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies – the result is one simple yet delicious curry, which tastes great when combined with rice and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143,128],"tags":[],"class_list":["post-344","post","type-post","status-publish","format-standard","hentry","category-baby-potatoes","category-menthi-kurafenugreek"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}