Methi Aloo ki Sabzi( Fresh Fenugreek Leaves and Potatoes side dish)
My son recently suggested to me that I should blog
about simple sabzis dry as well as gravy. Students like him really struggle when they want to make typical ghar ka khana.
This is dedicated to students staying away form home, newlyweds and freshers in the kitchen.
Fenugreek leaves are my all time favourite. I love them in any which form they are cooked. An easy but delicious preparation is Methi Aloo, which goes very well with roti or paratha. You can also roll it in roti/ paratha for kids lunch boxes.
Left over methi aloo can be used to make stuffed parathas,
Half a kg of Methi gives me approximately 300 leaves . Pluck leaves and very tender stems from the bundle of methi. Wash them thoroughly in a large bowl atleast 3 times. Keep the leaves in a colander to drain off excess water.
Fenugreek. Leaves. 300gms .
Potatoes. 400 gms, 4 large
Oil. 3 tbsp.
Cummin seeds. 1 1/2 tsp
Asafoetida a pinch.
Green chilly. 1 ( finely chopped)
Red chilly pd. 1 1/2 tsp
Turmeric pd. 1/2tsp
Coriander pd. 1 tbsp
Cumin Powder. 1 tsp
Ginger grated . 2 tsp
Dry Mango pd. 1/2 tsp
Garam masala pd. a big pinch.
Salt. to taste.
Method - Sabzi:
Chop the washed leaves as fine as you can.
Wash and peel potatoes. Chop into small cubes.
Heat oil in a wok. Add asafoetida and cumin seeds.
When cumin seeds turn golden, lower the flame , add red chilly pd, turmeric pd, coriander pd, salt and ginger paste.
Stir well and add fenugreek leaves and potatoes. Mix well. Cover and cook on slow flame till potatoes are done.
In between remember to check and stir. If you feel it is sticking to the wok, sprinkle some water.
You may have to sprinkle water a couple of times as I have used very little oil.
Once the potatoes are done, add dry mango powder, sugar and Garam masala pd. and stir on medium to high flame for a minute or two till the vegetable looks absolutely dry.
For stuffed Parantha:
simply crush the veg properly so that potatoes in it are crushed, add salt and red chilly pd.. Your stuffing for paratha is ready.