Aloo Methi and Ghee Rice

Aloo Methi is a dry curry (sabzi) which can be taken with chappathi/ phulka or even with plain rice as a side-dish. Here I've used Ghee rice.

Ingredients for aloo methi:

Preparation:

Take the chopped potatoes in a bowl and microwave for less than 5 mins or boil it in stove for sometime till becomes little soft.
Take a pan and heat edible oil and once the oil is hot, add mustard seeds for 'tadka'.
Just mash the garlic cloves and add it to the above 'tadka'.
Drain out water thoroughly from the 'aloo' (potatoes) and put them into the pan.
Saute it in high flame for a few minutes.
Add red chilly powder, turmeric powder, very little pepper powder and salt.
Saute it well and bring it to low flame now.
Add the chopped methi leaves and mix well.
Now close the pan with a lid and let the dish simmer for 10 mins.
Switch off the stove now and let the dish remain closed for a few minutes before it is ready to serve.

Ingredients for Ghee Rice (serves for 2):

Preparation:

Soak basmati rice for 10 mins in water.
Take a pan and pour ghee to it and wait till it melts completely.
Now drain out water properly from basmati rice and add it to the pan.
Saute it in high flame till it turns very light golden brown. (not too dark golden brown).
Add a few cloves and very few cinnamon sticks (not many).
Saute for 5 mins.
Take a pressure cooker and transfer the fried basmati rice to it.
Add exactly 2 cups of water. Rice: Water ratio is 1:2
Add the washed green peas.
Add salt to taste.
Mix all the ingredients very well and keep it in cooker for 3 whistles.
Do not open the pressure cooker till the steam goes out completely.
Add coriander leaves for garnishing and serve.

This is one simple dish to make which also tastes very good. So do try it out. Any spicy pickle would just make the combo a blast!

S.H.E - Simple Healthy Elegant