Aloo Methi

      

                                                           

Aloo methi is a North Indian dish which is quite popular. The rich combination of potatoes and fenugreek / methi leaves is always a winner.  The potatoes are roasted well along with the spices and the addition of methi leaves always tempt us to eat more. Methi leaves are rich in antioxidants , fiber , phytonutrients and contain a wide variety of other beneficial nutrients. Potatoes as you all know are a best source of carbohydrates, vitamins and minerals. Aloo methi  is a healthy combo which is enjoyed by all . We can make a variety of dishes using fenugreek leaves:  methi paratha , methi dal , methi pakoras etc. Aloo methi has a unique flavor and hence it stands out from other methi recipes.  Ok then let ‘s get started .

Preparation time: 10 mins

Cooking time :      15 mins

Serves :                 3

INGREDIENTS

Potatoes: 2 (medium) peeled & cubed

Fenugreek / methi leaves: 1 bunch

Cumin /jeera seeds: ½ tsp

Onion: 1 (chopped)

Ginger garlic paste: 1 tsp

Turmeric powder: ¼ tsp

Chili powder: 1 tsp

Coriander/dhania powder: 1 tsp

Garam masala: ½ tsp

Lemon juice: 1 tsp

Oil: as needed

Salt: as needed

METHOD

1.       Separate fenugreek leaves from stem, wash it well and chop it as shown.

                                           

2.       Heat oil in a pan.  Add cumin seeds.

3.       When cumin seeds crackle add onion. Sauté it well.

                                               

4.        Add turmeric powder followed by ginger –garlic paste.

                                            

5.       Add potatoes and salt mix it well so that the potatoes gets coated with the oil.

 6.   Cover the potato with a lid smaller than your pan and cook it in medium flame stirring in between until the potatoes are well roasted. No need to add water.

            

                                          

7.       When the potatoes are well roasted reduce the flame and add chili powder, coriander powder and garam masala. Mix it well.

                                         

8.       Add chopped fenugreek leaves. Cook it well. Do not cover.

                                           

9.       Once the fenugreek leaves are cooked , combined with potatoes and spices switch off the flame and add lemon juice.

                                         

10.   Check for salt and cover, serve after 5-10 mins 

                                           

 

11.   Transfer to a serving dish and enjoy with rice or roti.

                                              

NOTES

1.       If you want you can reduce the bitterness of methi leaves.  Rub the methi leaves with some salt and set it aside for few minutes.  Then squeeze it out.  I won’t recommend this because along with the bitterness you squeeze away the vital nutrients also.

2.     You can add water while cooking potatoes but you won’t get the roasted color.

3.       You can add tomatoes instead of lime juice.

4.    Adding ginger-garlic paste is purely optional