Aloo Methi (Potatoes with Fenugreek Leaves)

Fenugreek leaves have been used as food, spices and medicine since ancient times. It is one of the nature's great gift to mankind. These are very aromatic and have a unique flavor. It has strong peculiar odor, which is really pleasant. It has a tangy bitter taste and has been known to lower cholesterol level in diabetics. It is usually eaten boiled in China. It is also an ancient spice, usually used in pickles. It is also sometimes used in preparing breads, or used in fritters. Fenugreek seeds when mixed in yogurt can be used as hair conditioner. They are not only rich in calcium, phosphorus, iron but also in minerals and vitamin contents. They give a tangy flavor to dishes. They are known among people to cure acidity and burning sensation of stomach. 

Potatoes and Fenugreek leaves/ Aloo Methi are a lovely combination together. I learnt this recipe from my mom-in-law. This recipe has very few ingredients still it tastes excellent. It is most famous Punjabi cuisine. Both in India and Pakistan. It is mostly served with hot roti/naan and can even be stuffed in breads. Here goes the recipe:

Ingredients:

Fenugreek Leaves                             2 bunch 

Potatoes                                             3 peeled, cubed

Onions                                                2 medium (sliced)

Tomato                                               2 (chopped)

Oil                                                       2 wooden spoon (doi)

Green Chili                                         2

Red Chili powder                               1 1/2 tsp. 
Red Chili dried                                   2          

Turmeric Powder                              1/4 tsp.

Garlic Paste                                      1 1/2 tsp.

Ginger Paste                                     1 1/2 tsp.

Salt                                                    1/4 tsp

Cumin Powder (Zeera)                      1 tsp.

Coriander Powder                             1 tsp.

Whole Spices Powder                       Pinch
Coriander and mint leaves                Optional , few

Procedure:

Chop methi/fenugreek leaves, appox 1/2 inch as shown in pic below. Soak them in water for 5-10 minutes & then drain & wash properly. (You can boil it in 1/2 cup water if u want, until it is cooked properly). Set aside.

 Heat oil, and add the fenugreek seeds, followed by the chopped onions. Fry until onions are golden brown.

Then add garlic and ginger paste, green chilies and the chopped tomatoes, followed by all other spices. Fry for few minutes. 

Add cubed and peeled potatoes and methi/fenugreek leaves. Fry this for few minutes. Then keep the lid covered for 30 minutes at low flame or until potatoes and methi leaves are well cooked and oil separates. Sprinkle garam masala & chopped coriander and serve with hot Roti :)

Thanku for stopping by! Hope u enjoy this recipe :)