Thursday, February 28, 2013

Fenugreek Leaves with Potatoes (Methi Aloo)

Fenugreek (Methi) is one very useful vegetable. The leaves are good for the digestion and the seeds are said to help increase a mother's milk. I am no expert on the benefits of fenugreek but I do enjoy having it. 

We usually enjoy fenugreek as part of makki da roti. But, once in a while, I like to enjoy fenugreek in another way -- with potato. The other day, Dad had picked some fresh fenugreek from our garden and they just looked way too nice as they were flowering. Those lovely yellow blooms made me decide to make fenugreek and potato (methi aloo) for lunch.



Fresh Methi Leaves


It is easy to make... no need for rocket science or chef training... :)
However, methi or fenugreek tastes somewhat bitter and it can be an acquired taste

Ingredients

4 cups of chopped Fenugreek leaves
2 cups cubed Potatoes
2 small chopped onions
finely chopped coriander leaves (dhania)
salt to taste
1/2 tsp. masala to taste
1/4 tsp. turmeric powder
oil 
red chili powder (as per preference)


Procedure
The first thing to do is to chop the fenugreek leaves as fine as possible. Set aside.

Saute onions in oil until they are translucent. Switch heat to low. Add the potatoes and some salt (so the potatoes will not stick on the pan). Stir for a minute or two and then add the chopped fenugreek leaves. 



Fenugreek Leaves and Potatoes (Methi Aloo)


Sprinkle some water so that the leaves and the potatoes soften. Cover the pan. Stir it once in a while. Keep sprinkling a little water to allow the vegetables to cook properly but not too much that there is a sauce. Cook until done. Sprinkle the chopped coriander leaves on top and you are all set.

Serve hot with roti and dahi or raita








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Posted by: Bames Pabla
Bames Live, Updated at: 6:36 PM

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