Main Course

ALOO METHI SABJI | POTATO WITH FENUGREEK LEAVES

There are 2 types of Fenugreek Leaves that are cultivated in India. The smaller variety is used to make Jhunka and for this recipe I’ve used the larger greens with a mildly bitter flavour. Great for those wanting to control their post meal insulin spike too!

EAC45-D27-B2-B3-42-AE-9578-E9-C2-B54-FF834.jpg

INGREDIENTS:
2 Potatoes
1 Bunch Fenugreek Leaves (Methi)
1 Tbsp Mustard Oil
1 Tsp Cumin Seeds (Jeera)
3-4 Garlic Cloves
1 Green Chilli
1 Onion
1 Pinch Asafoetida
1/2 Tsp Kashmiri Red Chilli Powder (Optional)
1/2 Tsp Turmeric Powder (Optional)
1/4 Tsp Dry Mango Powder (Amchur) (Optional)
1/4 Tsp Cumin Powder (Optional)
1/4 Tsp Coriander Powder (Optional)
Salt to taste

250-A6025-4-E86-40-E2-A431-0-E17-B727-CF60.jpg

METHOD:

  • Clean Fenugreek Leaves by discarding the hard stem. You can do this in advance and keep it the refrigerator, stored in an airtight container.
  • Wash them very well until the water runs clear.
  • Chop them very finely and keep aside. I gather a lot of leaves and use a knife on a chopping board to get this done.
  • Wash and peel potatoes. Wipe them dry with a clean towel. Chop them into small cubes and keep aside.
  • In a wide pan, smoke Mustard Oil.
  • Add Cumin Seeds and let it splutter.
  • Now add Potatoes and cook them on a low flame, flipping occasionally to let them cook evenly.
  • You can transfer the potatoes on a plate or you can just make some space in the center by pushing the potatoes to the side of the pan and in the leftover oil, add the chopped Green Chillies, Chopped Garlic Cloves along with finely chopped Onion and sauté until the onions turn translucent.
  • If you’ve transferred the potatoes onto a plate you can put them back in. Mix everything well.
  • Add Asafoetida and mix well.
  • Now add the chopped Methi Leaves.
  • Add very little salt in the beginning since the leaves will wilt while cooking and you don’t want a salty sabji.
  • Mix and cook without any lid. The leaves will start leaving water and you will see them wilt and decrease in size as they cook.
  • Now add the spice powders – Kashmiri Red Chilli Powder, Turmeric Powder, Dry Mango Powder, Cumin Powder & Coriander Powder. You can skip these spices too or add what you what.
  • Mix and cook until all the water evaporates.
  • In the end check for salt and add if you feel it requires more salt.
  • Enjoy this delicious and healthy sabji with Roti or Dal Rice.
EAC45-D27-B2-B3-42-AE-9578-E9-C2-B54-FF834.jpg
2-E8-EB49-D-73-B9-45-B4-A7-F5-61742-A62-FFC4.jpg

3 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: