Methi leaves or fenugreek leaves are very nutritious. It is full of iron and definitely should include in our diet atleast once a week. Nowadays frozen leaves are available in stores but always fresh leaves are healthy. My gujarathi friend Hema makes this dish often and she just makes awesome. Many times I tried to make this but I could not :-( A couple of weeks back one of my friend told that she made this aloo methi and I was very curious to do this dish, since I never tried or posted in my blog. A month before I posted methi dhal and methi roti recipe and am here today with Aloo Methi recipe for your all.
Plucking the leaves and cleaning is very tedious job and my tips is while watching TV or talking with family is the perfect time to pluck these leaves :-) This dish is very popular in punjabi cuisine and the combo of potato and fenugreek leaves is yumm. Try making this aloo methi and am sure you will love it :-)
INGREDIENTS:
Methi leaves /
Fenugreek leaves - 1 1/2 cup
Potato - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Asafoetida - a pinch
To temper:
Oil - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 2
HOW TO MAKE:
Pluck fenugreek leaves from the stem and wash well. Peel potato skin and and cut into small pieces and put in the bowl of water. Wash well and drain the water fully. Keep aside. Heat oil in a kadai add cumin seeds. Break the red chillies and add into it. Add asafoetida. Add needed salt.
Mix well and add chopped potatoes. Saute well and wait until the potatoes become soft and medium cooked. Do not add water. Add coriander powder. Saute here and there often to avoid the potatoes get burnt. Once the potatoes get medium cooked add washed methi / fenugreek leaves.
Blend well to mix with masala and sprinkle little water. Cover with lid. Once fenugreek leaves and potatoes cooked well add cumin powder and mix well.
Serve with roties, pulkas even with rice.
TIPS:
Do not add more water.
Sweet potato, Cauliflower also can be used instead potatoes.
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