Sunday, March 9, 2014

Aloo Methi / Potatoes with Fenugreek leaves

Something that I love to have with my chapathis..This may not be the authentic version, I just keep adding the stuff I love during cooking. I guess in the actual aloo-methi, tomatoes are not added. But I have added them just to reduce/eliminate the bitterness of methi.


Potato - 2 peeled
Methi /Fenugreek leaves - 1 bunch
Ghee / oil - 1 tbsp
Onion - 1 medium
Ginger - 1/2 inch piece
Garlic - 1 clove
Green chilly - 2
Cumin seeds - 1 tsp
Tomato - 1 medium (optional)
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp (optional)
Coriander powder - 1/2 tsp


1. Wash, peel and cut the potatoes into chunks. Boil them in salted water till almost cooked.
2. Wash the fenugreek leaves under running water, and them chop them roughly.
3. Chop the onion finely, crush the ginger-garlic and slit the green chillies.
4. Heat a kadai, and add the ghee. Slightly roast the potatoes and keep them aside. Roast them no more than 4minutes till they turn light brown. Or you can omit this step altogether.
5. Add the chopped onion, garlic, ginger and green chillies. Saute all of them until onions turn transparent. Sprinkle some salt.
6. Now add the turmeric, chilly & coriander powders and saute till the raw smell is gone.
7. Add the chopped tomatoes and saute till oil starts to separate.
8. Add the chopped methi leaves and give a good stir. Any leafy vegetable should not be exposed to heat for a long time, as they will start losing their nutrients if cooked for a long time. Quickly add the shallow-fried potatoes and mix everything together. Sprinkle some garam masala if you would like and serve hot with chapathis.

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