Aloo Methi With Cherry Tomatoes And Jackfruit Seed Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves and keep them aside.
• STEP 2.Boil the jackfruit seeds until they are tender, then peel and chop them.
• STEP 3.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add chopped potatoes and cook until they are golden brown.
• STEP 4.Add chopped fenugreek leaves, cherry tomatoes, and jackfruit seeds to the pan. Cook for a few minutes until the tomatoes are soft.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• To reduce the bitterness of fenugreek leaves, soak them in salted water for 10 minutes before using.
• If you don't have jackfruit seeds, you can substitute them with boiled chickpeas.
• Adjust the spice levels according to your taste preference.

Storage and Serving

• Aloo Methi with Cherry Tomatoes and Jackfruit Seed can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with roti or rice for a delicious and wholesome meal.