Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, hyderabadi aaloo bhajiye with dried fenugreek leaves. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
This aloo methi recipe has a lot of flavor and bitterness of methi (fenugreek) leaves combined with the earthy flavor and taste of potatoes. It is less spiced and a dry vegetable sabzi. Sometimes we make aloo methi in butter and the butter gives a nice flavor and taste. You can also use any good vegetable oil to make it.
Hyderabadi Aaloo Bhajiye with Dried Fenugreek Leaves is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Hyderabadi Aaloo Bhajiye with Dried Fenugreek Leaves is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook hyderabadi aaloo bhajiye with dried fenugreek leaves using 11 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Aaloo Bhajiye with Dried Fenugreek Leaves:
- Take 2 cup Gram Flour or Besan
- Make ready 1 tsp Salt
- Make ready 1 tsp Ginger garlic paste
- Prepare 1-2 tbsp Dried Fenugreek Leaves
- Take 1 tbsp Red chilli powder
- Prepare 1/2 tsp Turmeric powder
- Get 1 tsp Cumin powder
- Take 1/8 tsp Baking Soda
- Take As needed Water
- Take As needed Oil for frying
- Make ready 3 Potatoes thinly sliced
Aloo Palak is a North Indian vegetarian, iron-rich, vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with dried fenugreek leaves and fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas. Add the garam masala, coriander and green chilli. Stir and turn the heat off.
Steps to make Hyderabadi Aaloo Bhajiye with Dried Fenugreek Leaves:
- Make a smooth semi thick batter with all the ingredients mentioned. Wash the fresh Fenugreek Leaves that were dried at home under the fan. It is not sun dried. I usually do that because it does not take much time in drying up. Add these to the batter for a lovely aroma and flavour.
- Deep fry in hot Oil on a medium high heat dipping each slice in the batter. See to it that they are coated well with the batter. Cook until golden brown and done. Serve them piping hot with any Chutney of your choice. I have served them with Mint Yogurt Chutney and Raw Mango Chutney with a dash of Chat Masala sprinkled on top.
Add the garam masala, coriander and green chilli. Stir and turn the heat off. Cover the pan and let the steam works its way in the pan. If you are a Hyderabadi in origin, and your dishes are raved by your loved ones, feel free to share your Hyderabadi recipes and tips with me. I will be happy to hear from you.
So that is going to wrap this up for this exceptional food hyderabadi aaloo bhajiye with dried fenugreek leaves recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
