Aalu Methi
Being brought up in Mumbai, methi, palak and other leafy vegetables plays a big role in my life. I love all methi recipes and you can find dal methi, bhindi methi, mushroom methi, methi paratha and other such recipes in the blog. Apart from being healthy and a good source of iron, it helps to solve gastric
disorders, lowers blood cholesterol and lipids. It also helps to control diabetes and helps in nourishing the skin and hair.
The slight bitter taste of the leaves enhances the flavour of any dish. This is a simple recipe and gets ready in just few minutes. It’s always handy to have some boiled potatoes in your refrigerator. Just toss with any vegetable and your subzi is ready. Do not overcook the leaves. Clean and wash the leaves properly before you chop them.
Ingredients:
- Methi/Fenugreek leaves 1 bunch
- Boiled potatoes 2
- Salt to taste
- Sugar a pinch
- Onion 1
- Tomatoes 2
- Green chilies 2-3
- Turmeric powder 1/2 tsp
- Garlic cloves 5-6
- Refined oil 1 tbsp
- Cumin seeds 1/2 tsp
Method:
- Clean, wash and chop the fenugreek leaves finely.
- Chop the boiled potatoes into one inch cubes.
- Slice the onion, green chilies, tomatoes and garlic.
- Heat a teaspoon of oil in a non-stick pan and saute the potatoes till they are golden and crisp. Sprinkle some salt on top.
- Heat the remaining oil in a kadhai add the cumin seeds.
- When they crackle, add the onion, green chilies and garlic.
- Once they turn translucent, add tomato, turmeric powder and salt.
- Now add the finely chopped fenugreek leaves and cook for 4-5 minutes.
- Toss in the potato pieces and stir gently.
- Sprinkle a pinch of sugar and cook for 3-4 minutes more.
- Serve it hot with rotis or rice and dal.
