Aloo methi or potatoes with fenugreek leaves is a popular dry subzi which goes very well with rotis. It has a unique flavor and fragrant. Fenugreek leaves are quite bitter in taste. To get rid of this bitterness, just sprinkle some salt on methi and let it stand for 5-7 minutes and squeeze out the water using you hand. Then add to you dish. This is best way to have green leafy vegetable in your diet other than spinach.
Recipe type: Main Dish Number of serving: 2 servings Preparation time: 20 minutes Cook time: 20 minutes Ready in: 40 minutes Difficulty: Easy
Fresh fenugreek leaves (methi) – 1 bunch Oil – 2 tablespoons Cumin seeds – 1 teaspoon Ginger paste – 1/2 tablespoon Garlic paste – 1/2 tablespoon Dry red chili – 2 Onion – 1 medium or 1 cup, chopped finely Potatoes – 2 medium or 1 1/2 cups Turmeric powder – 1/2 teaspoon Red chili powder – 1 teaspoon Lemon juice – 1 teaspoon Salt – to taste
Step 1: Wash the fenugreek leaves properly and chop them. Keep aside. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. Then add dry red chili, ginger paste and garlic paste. Sauté them for 30 seconds.
Step 2: Add chopped onions and mix. Sauté it till it turns translucent about 3 minutes. Then add potatoes, salt, turmeric powder and red chili powder.
Step 3: Mix well and cover it and cook till potatoes are almost (90%) done. Stir in between to make sure that potatoes are not sticking to bottom of pan
Step 4: Meanwhile chop the fenugreek leaves and take in a bowl sprinkle some salt on it and let it stand till potatoes are almost done.
Step 5: When potatoes are 90% cooked then squeeze out the water from methi by your hand and add to the potatoes. (Above picture shows how much water looses from fenugreek leaves.) Mix well. Cover and cook till potatoes are completely done.
Step 6: Then add lemon juice. Mix gently. Serve hot.
Step 7: Serve with Roti or paratha Your choice of salad or pickle on side.