Aloo Methi

Name: Aloo Methi
Yield: 3/4 servings
Cuisine: Indian
Ingredients: 5-6 medium size Potato (peeled, boiled and cubes); 1 bunch Methi (Fenugreek) leaves; 1 teaspoon Vinegar or lemon juice; 2 tablespoons Oil; 1 teaspoon Cumin seeds; 1-2 pinch Hing (Asafoetida); 2 Green chillies finely chopped & crushed; 1 Onion chopped; 1 tablespoon Ginger-Garlic paste; 1/2 teaspoon Garam masala; 1/2 teaspoon Coriander powder; 1/2 teaspoon Turmeric powder; as per taste Salt; as required Water

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#Win #Week4 #Winter
#Dec #W3
#methi #aloo

Fenugreek leaves are aromatic, cooling and popular for their unique taste. In India, most people like to eat fresh fenugreek leaves. Despite its high nutritional content, Aloo-Methi Sabzi has negligible calories. You can eat this vegetable without worrying about weight.

#Win #Week4 #Winter
#Dec #W3
#methi #aloo

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#Win #Week4 #Winter
#Dec #W3
#methi #aloo

Saved

Ingredients

3/4 servings

5-6medium size Potato (peeled, boiled and cubes)
1 bunchMethi (Fenugreek) leaves
1 teaspoonVinegar or lemon juice
2 tablespoonsOil
1 teaspoonCumin seeds
1-2 pinchHing (Asafoetida)
2Green chillies finely chopped & crushed
1Onion chopped
1 tablespoonGinger-Garlic paste
1/2 teaspoonGaram masala
1/2 teaspoonCoriander powder
1/2 teaspoonTurmeric powder
as per taste Salt
as required Water

Saved

Steps

1

Remove the stems from the fenugreek leaves and pick only the leaves. Add a little vinegar and salt to the leaves to remove bitterness and get rid of pesticides, if any. Soak them in enough water and keep aside for 5-10 minutes.
2

Drain all the water and soak the leaves in fresh water for a few more minutes and wash them. Squeeze the methi leaves while removing from water or put them in a colander to drain all the water.
3

Peel potatoes, cut into 2 part and boil until almost cooked. After boiled cut potatoes into cubes.
Chop fenugreek leaves roughly or coarsely.
4

Heat oil in a pan and add cumin seeds, green chillies. Let the cumin seeds splutter well. Then add onion, ginger-garlic paste and saute until light brown.
5

Add asafoetida, turmeric, coriander powder and saute well. Then add fenugreek leaves and saute well.
6

Add boiled potato cubes and mix. Add salt and garam masala. Check the seasoning once and mix gently so that the potatoes do not break. Sprinkle some water. Cover and cook for 5-6 minutes.
7

Remove the lid. Cook for a few minutes, stirring constantly, until the moisture in the leaves dries up, the leaves are cooked and the potatoes are tender.
8

Serve Aloo Methi hot with puri or roti.