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As you all know cooking fenugreek be it either the seeds or the greens are very tricky. The nutrient packed leaves may turn the entire dish tasting bitter if not handled properly. After packing tomato methi pulao to my kids, I had been trying various dishes with the methi leaves and this subzi / dry curry was also a hit with the kids.
Usually I pressure cook the potatoes and crumble them before adding it to any dry curries but this time took the time cube them finely and the result was just so good and the resultant dish looked impressive as well.
What more do you need as I packed this as an accompaniment for rice for the lunch time and served the same thing with rotis for dinner. Cool right. Another wonderful side dish to be treasured and enjoyed that also happens to be packed with carbs and fibre.
You can also wrap this in rotis and pack as lunch for the kids and I’m sure they would love you for it. Just make sure you clean the fenugreek leaves well under running water before using it in the curry. This recipe is adapted from Tarla Dalal and I’m so glad I did.
Aloo Methi Subzi
Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Total Time: 20 Minutes
Serves: 4
Ingredients:
- Potatoes, big – 2
- Fenugreek Leaves (Methi) – 1/2 cup
- Onions – 1
- Green chillies – 2
- Garlic – 2 cloves
- Ginger – 1 inch piece
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Coriander powder – 1 tsp
- Salt – to taste
- Oil – 2 tsp
Instructions:
1. Wash and peel the skin of potatoes. Dice finely. Chop the onions, green chillies, garlic and ginger finely. Clean, wash and chop the fenugreek leaves and keep aside.
2. Heat a pan with oil. Add cumin seeds, when they crackle, add onions, green chillies, ginger, garlic and sauté on medium flame for 2 minutes.
3. Now add the fenugreek leaves and sauté on low flame for another 2 minutes.
4. Now add the turmeric and coriander powder and mix. Add diced potatoes and sprinkle a hand full of water. Mix well and close with a lid. Cook on low flame for 5-7 minutes or till the water has evaporated and the curry is dry.
5. Serve hot with rice or rotis as an accompaniment.
Notes:
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- Do not add more than enough water to the curry else the potatoes might become mushy.
- Instead of dicing them, you can save time by pressure cooking the potatoes in advance and add after crumbling them.
- Instead of green chillies, red chilli powder can be added but the color will change.
- For a tangy taste just add a few drops of lemon juice in the end after taking off fire and mix well.
Aloo with methi flavour tastes awesome..it’s my favourite too.
one amazing sabji this is!
really good one radhi.. never made chopped potatoes and methi toghert. always boiled potatoes. will try like this
Lovely color. Methi always lends a “healthful” aspect to most carbs – be it parathas or aloos -less the guilt of carbs, so to speak, besides lending a wonderful flavor! Enjoyable post, Rads
Simple and comforting dish! I love the click
great-secret-of-life.blogspot.com
wow, yummy dish………..
http://nayanas-kitchen-kreations.blogspot.in
Very favorite to me. Looks delicious.
Yum combo.
healthy version… but in my place fresh methi leaves demand…
VIRUNTHU UNNA VAANGA
love methi greens. that aroma is amazing….love your curry recipe. beautiful colour.
love this combo, perfect with rotis n rice too…looks very inviting!0
Yum, like your version. I make it similar way just that I add some tomatoes too.
http://shwetainthekitchen.blogspot.com
Looks absolutely delicious…Love the combo.
nice and flavourful subzi .I loved this too!
You done so perfectly… looks inviting…..
The recipes seems awesome, but shock i can’t find any fenugreek leaves in it. Have you applies paste of it.
Refer Step-3. Fenugreek leaves shrink upon sauteing and the tiny green specks you see with the potato cubes are indeed the leaves.
So bright and yummy dish..
mouth watering recipe.. nice presentation
Super flavourful and delicious subzi..
Lovely combo and color… nice clicks..Happy to follow you 🙂
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Sharans Samayalarai
Finger licking…
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Aloo-methi is a weekly regular in our house… and I must confess that my cook is a total rockstar at cooking this up! This is one dish that I had to learn from her 😀
Another wonderful way to make methi I discovered at ‘Bhagat Tarachand’ restaurant at Zaveri Bazaar. Jus methi leaves, onions and a little diced tomato – stir fry in oil with only a pinch of salt. The low salt and the caramelised onions gives it a lovely sweetness!