Dry aloo methi

Ingredients:

• 2 cups potatoes or aloo chopped or cubed
• 1 cup methi leaves chopped fenugreek leaves
• 2 cloves garlic Chopped
• ¾ tsp cumin or jeera
• 1 ½ tsp oil or ghee
• Salt as needed
• 2 Green chili slit or chopped
• Pinch turmeric 
• 1 tsp red chili powder 

Method:

1. Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good.
   

   
2. In a large bowl wash methi leaves and chopped finely.Transfer potatoes and turmeric. Fry for one to 2 minutes.
   

   
3. Pour in water just enough to cook potatoes until soft.When the aloo is soft cooked, evaporate if any water is left. Stir and fry for a minute.
   

   
4. Add chopped methi leaves and red chili powder. Fry until the leaves wilt off. Do not over cook.
   

   
5. Serve aloo methi with rice or roti.
   

   

Chicken keema

Ingredients:

Dry spices

• ½ tsp cumin 
• 1 small cinammon stick
• 2 green cardamoms
• 2 cloves

other ingredients

• 2 tbsp oil
• ¾ cup onions chopped 
• 1 green slit
• 1 ½ tsp ginger garlic paste
• 1 tomato
• ¾ tsp meat masala powder
• ½ tsp. red chili powder
• 300 grams chicken  keema or minced chicken
• salt as needed
• 1/8 tsp turmeric
• handful coriander leaves for garnish

Method:

1. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.Add onions and green chilli. Fry until the onions turn golden.
   

   
2. Next add ginger garlic paste and fry until the raw smell goes off.
   

   
3. Transfer the chopped tomatoes, fry until softened.
   

   
4. Add chili powder, masala powder and salt, fry until the 3 min.
   

   
5. Set the onion tomato mixture to a plate.
   

   
6. Add oil in the same pan with minced meat, turmeric .
   

   
7. Cover and cook on a low heat till the keema is soft cooked in its own moisture. If needed sprinkle little water.Add back the onion tomato mixture. Mix everything well.
   

   
8. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
9. Serve with rice and roti.