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Tuesday, May 3, 2016

Potatoes With Fenugreek Leaves/Methi Aloo Recipe

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Whoa! My first green leafy vegetable recipe! 

I have been grown up eating this green leafy vegetable all the time. To be honest, I really don't even like fenugreek leaves all that much. I remember my mom always trying different variety of snacks where methi leaves were its core ingredient. Methi is considered as the most nutritive and healthy leafy vegetable maybe that's the only reason my parents have always pushed us in its intake. I am blessed with healthy skin because of my parents healthy food intake mantra. Remember! Whatever we eat reflects on our skin!.
So I decided I need more green food in my life. This recipe is so uniquely flavorful and it always leaves me craving more. I love the way the potatoes compliment with the fenugreek leaves and of course I love the bold flavor of all the fresh leaves used here. I think it is the best ingredient known to the mankind. If you haven't tried much of green leafy vegetables here is the great place to start. 

Well, it is a slow pot dish with lots of healthy elements in it. It's just an easy straight forward recipe that you should try this week. I really din't want to eat chicken or meat anymore, so I made this batch vegetarian. I have managed to balance the natural fenugreek leaves bitterness with few Indian spices and potatoes. The end result is a rich and tender green that you'll want to eat by the spoonful.

Potatoes With Fenugreek Leaves/Methi Aloo Recipe

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Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour, 10 minutes
Serves: 3 persons

1 bowl chopped Methi or Fenugreek leaves
Few tablespoons of cooking oil
2 large size boiled, peeled and diced potatoes
1 small size, finely chopped onion
2 tablespoons finely chopped tomatoes
4-5 washed curry leaves
1 teaspoon ginger paste
2 tablespoons red chili powder
1/2 tablespoon cumin powder or zeera powder
1/2 tablespoon coriander powder or dhania powder
1/2 teaspoon turmeric powder 
1/2 teaspoon cumin seeds or zeera
Salt to taste

potatoes and fenugreek leaves
  • Boil water in a saucepan and add washed potatoes. Let it boil until it is cooked evenly. You can check by inserting a fork in potatoes. I always refrigerate boiled potatoes and use it whenever I want. This reduces a lot of preparation time! 
  • Meanwhile, plug all the methi or fenugreek leaves from each stem and wash it thoroughly with water for at least 4-5 times and chop them properly.  
  • In a pan, heat cooking oil, add 1/2 teaspoon cumin seeds, 3-4 curry leaves and finely chopped onion. Saute until onions turns transparent. Then add 2 tablespoons of finely chopped tomatoes.
  • Now add 1/2 teaspoon of turmeric powder, 2 tablespoons of red chili powder, 1/2 tablespoon dhania or cumin powder, 1/2 tablespoon coriander or dhania powder, salt to taste and chopped methi leaves. Mix well and let it cook on a medium flame for about 2 minutes. 
  • Add boiled and diced potatoes into methi mixture. Mix gently and add half cup of water. Cook for 20-25 minutes until methi leaves changes its bitter taste. As the green cooks, they become super tender, the bitterness mellows and they take on almost rich flavor.
  • Turn off the flame and Serve hot with roti, chapati's or steam rice.
Are you worried about losing all the nutrients after cooking these greens for such a long time? Fear not! As some nutrients like fiber and minerals don't get cooked out. So, this bowl of greens is still full of all the good nutrients for you, your family and kids!.

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