ALOO METHI SABZI

Aloo Methi recipe is a dry North Indian Style stir fry curry with potatoes and fenugreek leaves. In this recipe the combination of potatoes and fenugreek leaves is just a brilliant idea. Potatoes get an incredible flavour from the fenugreek leaves. It is simple, easy and hearty dry curry that you can serve with rice or roti or paratha. Fenugreek leaves contains good amount of iron and is very effective in anemia. Women more prane iron deficiency especially during adolescence and pregnancy, so including greens especially methi leaves in their diet once or twice a week will help.  Aloo methi is a soul food can be prepared with easily available ingredients in your kitchen. It is regular in my home and is a favourite of my husband.  They can be a wonderful side dish almost for anything, be it is rice or rotis.   

INGREDIENTS:

3 tablespoon Oil

1 teaspoon Cumin Seeds

½ teaspoon Asafoetida

2 Dry Red Chillies

1 small Onion, chopped finely

2-3 Green Chillies, chopped

1 teaspoon chopped Garlic

250 gms Methi Leaves/ Fenugreek Leaves

2 Potatoes, boiled and peeled

½ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

½ teaspoon Kashmiri Red Chilli Powder

½ teaspoon Garam Masala

Salt as needed

METHOD:

STEP 1 – Clean the methi leaves and wash with sufficient water for 2-3 times.

Boil potatoes for 2 whistles, peel them after cooling and cut them into big chunks and Keep everything ready.

STEP 2 – Chop methi leaves and transfer in to a bowl. Sprinkle some salt over it and keep it aside. Keep it for 5 minutes.

STEP 3 – Now heat oil in a pan, crackle cumin seeds, add asafoetida, green chillies, dry red chillies, garlic and chopped onion and mix well. Roast it for 3-4 minutes until rawness disappears.

STEP 4 – Add potato and mix well and cover it. Cover and cook for 4-5 minutes. Don’t forget to stir it in between.

STEP 5 – Now squeeze out excess moisture from methi leaves by pressing in between your palms and add in the pan and mix it. 

STEP 6 – Then add spice powders except garam masala and salt and mix it very well.  Cook it 4-5 minutes.

STEP 7 – Add garam masala powder, mix it and cook for just 1 minute with a lid. 

Switch off the heat and garnish with chopped coriander and serve.

Serve it hot with any Indian bread as an accompaniment with your lunch or dinner.