April 22, 2012 by meeraseth
Two things that make this recipe extra special:
a. roasted and breaking the red chillies.
b. This one can easily miss everyone - salting the methi and squeezing out the water. Very very rarely does someone get the methi alu recipe right, and the reason they go weong is in not removing the methi moisture. If not done, when you add it to the aloo, it happily lets out close to 3/4 cup of water and the methis gets a boiled taste and the aloo is beyond recognition.
Today I discovered the secret . Really happy! (and I have been cooking for 30 years :), so imagine how a simple truth can miss you!