Aloo Methi - Dry

Methi or fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. Seeds and leaves form an important ingredient in Indian households. It is used in almost every Indian preparation be it dal, paratha or curry. But what you may not know is that methi or fenugreek is a rich reservoir of medicinal properties that imparts many health benefits.

1. According to studies fenugreek helps to reduce cholesterol level, especially that of the low density lipoprotein (LDL).
2. Due to the presence of galactomannan, fenugreek plays a key role in maintain your heart health.
3. Diabetic must include methi (either in the form of seeds or leaves) in their diet. Because galactomannan, a natural soluble fibre present in fenugreek slows down the rate of sugar absorption into blood.

Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices. This dish is healthy as well as tasty. This delicious combination of potatoes and fresh fenugreek leaves, in a dry curry form, is very common in every north Indian home.

Preparation Time: 15 min

Cooking Time: 30- 35 min If you use boiled potatoes then it may be reduced to 20 min.

Servings:- 4 persons

Ingredients

1.   3 medium and a small potatoes

2.   2 bunches of fresh fenugreek (methi) leaves

3.   1 tsp cumin seeds (jeera)

4.   1 medium sized chopped onion

5.   1 tsp chopped garlic (lehsun)

6.   2 tsp chopped ginger (adrak)

7.   1 whole green chilli (or 2 whole dry red chilies, dry roasted and broken into  spieces if you like it spicy)

8.   1 tsp finely chopped green chilies

9.   2 tsp coriander (dhania) powder

10.  1 tsp jeera powder

11.  1/2 tsp turmeric powder (haldi)

12.  1/4 tsp asafetida (hing)

13.  1 tsp aamchur (dry mango) powder

14.  4 tbsp oil

15.  Salt to taste

16.  1 tsp Garam Masala

17.  2 tsp ghee

Preparation

       1.      Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.

       2.      Take the moisture out and keep aside.

3. Wash peeled and cut the potatoes in small cubes.
4. Heat the oil and 1 tsp ghee in a pan and sprinkle the cumin seeds.
5. When they crackle, add the onion and garlic.
6. After some time add ginger, green/red chilies and salt.
7. Add the potatoes and stir-fry for about 5 minutes.
   
8. Add the fenugreek leaves, coriander powder, turmeric powder, aamchur powder and asafoetida. Cook covered for 10 minutes on a medium flame and 5 minutes more in low flame. Observe the potatoes if it is well done.
9. Add garam masala and 1 tsp ghee. Stir and mix.
10. Serve hot.

This preparation goes well with different chapattis/rotis. You can also eat with hot rice and dal. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.