2 reviews posted for Aloo Methi ( Punjabi Recipe)

Reviewed 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!

Was this review helpful?   

Report this
Reported by 1 member
Reviewed January 06, 2012 by Foodie #557972

simple and delicious. goes well with rotis.

Was this review helpful?   

Report this
Reported by 1 member
Subscribe to the free food mailer

Bid Bye to Boredom with a Plateful of Chaat

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Are you sure you want to delete this review ?