Methi or fenugreek leaves is a wonder herb which is rich in protein, calcium, phosphorus and iron in their natural forms. Its mineral and vitamin contents are also very high and is easily assimilated by our body. No wonder it is very popular in Indian kitchen. Since methi leaves are little bitter, they work well with natural sweetness of potatoes. Enjoy cooking this aloo and methi combo not just for the taste but for the health benefits as well.
Ingredients:
Methi leaves(fenugreek) 1 bunch, small potatoes 15 to 18 , ginger grated 1 tsp, garlic minced 1 tsp, zeera (cumin) seeds ½ tsp, asafetida a pinch, turmeric powder ¼ tsp, salt to taste, mustard oil or any cooking oil 1 tbsp, coriander powder 1 tsp, green chile 1 chopped finely(optional).
Method:
Clean methi(fenugreek) leaves. Only the leaves should be saved and branches although tender should be discarded. (see pic). After cleaning the whole bunch of methi leaves, wash them at least two or three times before chopping them.
Wash potatoes very well as small potatoes should be used with the skin. Cut potatoes into half.
Heat the mustard oil. Add asafetida. After ten seconds, add cumin seeds. When they stop spluttering add ginger and garlic. Now add turmeric and salt. Mix well.
Add potatoes and chopped methi leaves. Cook them on a medium flame for five minutes. Add green chile if you like it hot. Then reduce the flame and cook till potatoes turn soft and methi leaves blend well with potatoes. If methi leaves aren’t well blended with potatoes they tend to taste on the bitter side.
Add coriander powder and mix well.
Enjoy with the wheat flour paratha or chapatti.
Note: Although any cooking oil can be used for cooking potato and fenugreek but the pungency in the mustard oil adds to the flavor.
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