Tuesday, June 8, 2010

Methi Capsicum

Potato – 1 medium sized, cut into thin small triangular shaped slices
Capsicum – 1, cut into small squares
Fenugreek / Methi Seeds – 1/2 tsp
Yellow Onion – 1 small, chopped
Garlic – 2 pods, thinly sliced
Ginger – ½ inch, thinly sliced
Tomato paste – 1 tbsp or 1 fresh tomato chopped
Turmeric powder - a pinch
Red Chili powder - 1/4 tsp
Oil – 2 tbsp
Cilantro for garnishing (optional)

Heat oil and temper with methi seeds.

Add the chopped onion and fry till translucent.

Add the potato, ginger and garlic slices and saute for 5 minutes.

Then add turmeric, chili powder, salt, tomato paste and capsicum. Toss for a minute and cook covered, on low heat till the potato and capsicum are soft. Garnish with chopped cilantro before serving.

Sending this recipe to Anu's "SYF&HWS - Cook with SPICES" guest hosted by Vardhini of  Zesty Palette.


Malar Gandhi said...

Nice combo' methi capsicum, never tried this way...

Vardhini said...

Lovely and healthy combo. Thx for linking to the event.

Event: Legumes
Event: Fenugreek/Kasuri Methi