Aloo methi masala
Fenugreek leaves happen to be my most favourite leafy veggies. At home, the version we made was quite different…this one is a more north Indian based dish, but just as enoyable as ever. Fenugreek leaves are slightly bitter in taste due to high amounts of antimicrobials and anti-diabetic substances in them, but coupling them with the right amount of salt and spices with help you enjoy even the bitterness.
1 large bunch of fenugreek leaves (finely chopped), 1 large finely chopped onion, 1 medium sized cubed and semi-boiled potato, 1 tablespoon ginger-garlic paste, ¼ tablespoon black mustard seeds, ¼ tablespoon cumin seeds, 1 finely chopped green chilli, ½ tablespoon coriander powder, a pinch of turmeric, ¼ tablespoon red chilli powder, ¼ tablespoon sugar (optional), salt to taste and oil to cook
- Heat some oil in pan and temper it with mustard and cumin seeds, allowing them to crackle.
- Add the green chillies and ginger-garlic paste and mix well.
- Add the onions and sauté them till they are soft.
- To this, add the potatoes and the spices – turmeric, red chilli powder and coriander power. Give it a stir and cook on a medium flame with the lid on for about 3 – 4 minutes.
- Add the fenugreek leaves, sugar (if using) and salt and cook for another 6 – 7 minutes.
- Serve with hot chapattis.
Try a tip
If you are anti-potatoes for what ever reason, or just don’t feel like, just replace the potatoes with fresh boiled green peas for a just as fantastic dish.