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Tuesday, April 10, 2012

Aloo Methi Subzi

I love fenugreek/methi leaves. These fresh leafy vegetables have a slightly bitter tinge but are very healthy. I love using them in parathas, sambaar and in curry form. Aloo methi is a simple yet tasty recipe using this ingredient.

I used small potatoes and left the skin on. You could get the regular potatoes and peel the skin if you so desire. If you are leaving the skin on though, make sure to scrub the potatoes thoroughly, so that there is no dirt left on the skin.

As far as the fenugreek leaves are concerned, discard the stem and use only the leaves. The stems are hard and taste very bitter. For cleaning the leaves, swish them in a bowl of water then let them soak for about 10-15 minutes. Then remove the leaves and rinse them. The dirt would have settled at the bottom of the bowl. This is the best way to clean all leafy vegetables.

Preparation & Cooking: 30 minutes                  Serves: 4

Ingredients:

Methi/Fenugreek Leaves - 1 small bunch
Small Potatoes - 15, cut into halves (leave the skin on)
Onion - 1, finely chopped
Green chillies - 2, finely chopped
Ginger - 1 small bit, minced
Garlic - 2 cloves, minced
Mustard Seeds - 1 teaspoon
Jeera/Cumin Seeds - 1 teaspoon
Haldi/Turmeric Powder - ¼ teaspoon
Dhania/Coriander Powder - 1 teaspoon
Jeera/Cumin Powder - ½ teaspoon
Red Chilli Powder - ½ teaspoon
Hing/Asafoetida - a pinch
Salt - to taste
Oil - 1 tablespoon
Lemon Juice - 2 tablespoons
 
Method:
  • Heat the oil and add the mustard seeds, cumin seeds and asafoetida.
  • Once the mustard seeds splutter, add the onions, green chilli, ginger and garlic and saute them.
  • When the onions turn light pink, add in the spices and salt.
  • Next add a little water to prevent the spices from burning, then add in the potatoes. Cover and cook till the potatoes begin to soften, about 8-10 minutes. Keep adding water if needed, so that the potatoes don't burn or stick to the bottom of the pan.
  • At this stage add in the fenugreek leaves and let everything cook for another 5 minutes.
  • Take the dish off the flame and add some lemon juice to it. 

Aloo Methi is ready to be served. It goes well with phulkas.

Sending this across to Priya’s  ”Healthy Diet – Vegetarian Side Dishes” event guest hosted by Vardhini of Cook's Joy. 

2 comments:

  1. All time favorite combo. Looks delicious and thx for linking.

    Vardhini
    CooksJoy

    ReplyDelete
    Replies
    1. Typically traditional home cooked recipes are a sure fire hit, thanks Vardhini :)

      Delete

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