Today we had rotis with Aloo Methi stir fry, pickle, salad and yogurt. I enjoy North Indian style subzis to go with rotis and can never get tired of them. With abundant methi leaves (menthu kura/fenugreek leaves) available, I am preparing a lot of methi based dishes keeping in mind its health supporting properties. On Saturday, I made Methi Parathas and on Sunday, it was Methi Chicken. None of us at home are tired of methi yet. 🙂
Aloo Methi Recipe
Preparation: 30 mts
Serves 4-5 persons
Cuisine: North Indian
3 potatoes, peeled, boiled and cubed
1 cup packed fresh methi leaves, add little salt and sugar, leave aside
1/2 cup chopped spinach leaves (optional)
1/2 tsp cumin seeds
big pinch of asafoetida/hing/inguvva
1 small onion, finely chopped (optional)
1 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1/2 tbsp oil
1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside.
2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 mts.
3 Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish.
4 Add garam masala pwd and combine well. On high flame saute for 2-3 mts, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish)