Fenugreek/methi leaves are enriched with Potassium, Calcium, Iron, Vitamin C and has good dietery fiber. Though these leaves are bitter in taste it has always been our favourite!!! Whenever I find it in the market...I buy it immediately. This time I got a huge bunch of it. Hence you guys can look forward for herbal posts...;))for few more days. This is a simple dish my ma makes and goes well with rice as well as chapathi.
Ingredients:
Potatoes - 2 medium, peeled and diced
fenugreek(methi) leaves - ¼ bunch, approx- 1½ cups washed and chopped
onion - 1 finely chopped
green chillies - 1 , slit
cumin seeds - ½ tsp
turmeric powder - ½ tsp
red chilli powder - ¾ tsp
salt to taste
oil - 1 tsp
Method:
Cook potatoes in a pressure cooker till done or microwave for 7 minutes HIGH.
Thoroughly wash methi leaves and chop them fine. Place them in salted water for 5 minutes. Rinse and use.
Peel and chop onions and slit green chillies.
Heat a kadai add oil, splutter cumin seeds and then add onions. Saute till brown.
Now add methi(fenugreek) leaves and saute on medium flame till methi leaves are wilted and rawness is gone.
Now add red chilli powder. turmeric powder and salt. Mix well. Add cooked potatoes, mix and cover with a lid. Cook on low flame for 5 to 10 minutes stirring in between. Aloo methi bhaji is ready to eat.
Aloo Methi Bhaji is off to the Event Weekend Herb Blogging at Daily Tiffin and also to Haalo's site at Cook (almost) anything at Least Once.
Potatoes - 2 medium, peeled and diced
fenugreek(methi) leaves - ¼ bunch, approx- 1½ cups washed and chopped
onion - 1 finely chopped
green chillies - 1 , slit
cumin seeds - ½ tsp
turmeric powder - ½ tsp
red chilli powder - ¾ tsp
salt to taste
oil - 1 tsp
Method:
Cook potatoes in a pressure cooker till done or microwave for 7 minutes HIGH.
Thoroughly wash methi leaves and chop them fine. Place them in salted water for 5 minutes. Rinse and use.
Peel and chop onions and slit green chillies.
Heat a kadai add oil, splutter cumin seeds and then add onions. Saute till brown.
Now add methi(fenugreek) leaves and saute on medium flame till methi leaves are wilted and rawness is gone.
Now add red chilli powder. turmeric powder and salt. Mix well. Add cooked potatoes, mix and cover with a lid. Cook on low flame for 5 to 10 minutes stirring in between. Aloo methi bhaji is ready to eat.
Aloo Methi Bhaji is off to the Event Weekend Herb Blogging at Daily Tiffin and also to Haalo's site at Cook (almost) anything at Least Once.
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4 comments:
Love methi in anything..I too make this subzi in a similar way..looks yumm
Aloo is a big favourite in my house. I hadn't attempted this dish for the fear that it'll be bitter. After seeing the pics in your blog, I think I'll give it a try sometime soon :)
TC
sounds yummy. great shot too.
👍👍
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