Friday, November 15, 2013

Aloo Methi / Potato and Fenugreek greens curry

Fenugreek greens or mendhiya keerai  is widely used in the Indian cuisine. The seeds, green leaves and dries leaves are used in cooking. It has a distinctive sweet smell and the seeds are pretty bitter.
It is thought to have a lot of medicinal value to improve glucose tolerance in diabetics. Did you know it can increase milk production in nursing mothers too!

Aloo methi is a very simple dry curry/ subzi which is easy to put together. I used half a bunch that I got from the Indian store.

Get ready
  • Potatoes 4-5 peeled and cubed medium
  • Water enough to cook the potatoes
  • Methi leaves  ( washed, picked and chopped ) 1 cup
  • 2 tbsp oil
  • 1 red chilli
  • 1/4 tsp turmeric powder
  • 1/2 tsp mustard seeds / kadugu
  • 1/2 tsp urad dal/ ulutham paruppu
  • 1/8 tsp asafetida or 3 squirts from the bottle
  • 1/2 tsp red  chilli powder ( increase as per taste)
  • 1/2 tsp pav bhaji masala or amchur  powder ( optional)
  • Salt to taste

  • In a pan add the potatoes, cover with enough water . Add a pinch of salt and the turmeric powder and cook till they are soft, but not mushy. You can microwave them with water too. Drain water and set aside

  • In another pan, add oil and add the mustard seeds, urad dal, red chilli, asafetida and do the tempering.

  • Add the methi leaves and sauté them till the wilt.

  • Add the cooked potatoes, red chilli powder, salt, red chilli powder, pav bhaji masala and toss.

  • On medium to low heat, cover the pan and cook tossing in between to roast the potatoes.
  • To get some crispness, spray some cooking oil on the potatoes.
  • Cook on low fire till potatoes are golden and crispy.
  • Serve hot with rice, chapathi or top it over bread toast.

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