December 18, 2011

Aloo Methi

Aloo Methi (potato curry with fenugreek leaves) is a fragrant & flavorful combination of potatoes & methi leaves and tastes great with chapathi/roti. Fenugreek leaves are well known for its medicinal properties. It definitely helps in turning the usual potato curry to something delicious and healthy!

I had a bunch of methi leaves sitting in my fridge and decided to make south-indian version of aloo methi (made with only south-indian spices) and use it as a side for rice.

Boiled & peeled potatoes - 1 cup (cut into small pieces)
Methi leaves - 1 bunch (cleaned & chopped)
Chopped onion - 1 no
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Hing - 3 pinches
Oil & Salt - to taste
Mustard seeds - 1/4 tsp
Split urid dal - 1/2 tsp


Heat oil in a medium pan. Add Onions and cook until they are translucent. Now, add potatoes, turmeric powder, chilli powder, hing, salt, mix well and cook until potatoes are done. Add fenugreek leaves to the potatoes, mix well and cook for about 2-3 minutes.

Splutter mustard seeds, fry urid dal until brown and add it to the subzi.

Methi leaves turns bitter when cooked for long time on heat. Take care to not overcook methi leaves.

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