Thursday, November 13, 2014

Aloo Methi (Potatoes and Fresh Fenugreek Leaves)

Methi is one of my favorite green leafy vegetable. It has a distinctive bitter taste. I learned to make raw salad with methi leaves and was reluctant to try it the first time but when the leaves are mixed with salt, a little sugar, lemon juice, chilli powder and sesame oil it makes a delicious salad.

Today I have made a very common dish that is prepared in most Indian households...aloo methi.
I am trying to include greens in my daily diet due to the health benefits that all greens have.

2 bunches of methi leaves.
(Trim roots, pick out the leaves from the stems and wash several times in cold water)
3 medium sized potatoes (cubed)
1 teaspoon cumin seeds
3-4 garlic cloves (roughly chopped)
2 dry red chillies (optional)
Pinch of asafoetida,
1/2 teaspoon turmeric powder
Salt to taste


Heat oil in a pan and drop the cumin seeds, asafoetida, and red chillies. Once cumin seeds start to splutter, slide the potatoes, sprinkle salt and let the potatoes cook.
Roughly chop the washed methi leaves.
When potatoes are completely cooked add turmeric powder and methi leaves.
Mix everything well. The methi leaves will wilt and coat the potatoes. Once that happens continue cooking for 2-3 more minutes. Add more salt if needed.

Serve with rotis or rice and a side salad for a delicious and healthy Indian meal.

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