Tuesday, February 12, 2008

Aloo Methi

Methi is nothing but fenugreek leaves. These are bitter but has a lot of health benefits. Usually , methi leaves are cooked in combination with other foods that have the ability to mask it's bitter flavor to some extent. Aloo methi, methi dal and methi paratha are some examples. Today I have my aloo methi to share with all of you. It is not a regular item in our home as I don't like the bitter taste of methi although it's very healthy. But 'B' loves it ,so I do it occasionally. Now to the recipe...


mustard seeds- 1/2 tsp
urad dal- 1/2 tsp
channa dal- 1/2 tsp
potato- 2 (big)
onion- 1 (medium, sliced)
garlic- 3 pods (minced)
methi leaves- a medium size bunch
tomato- 1
chilli powder- 3/4 tsp
corriander powder- 1 tsp
cumin powder- 1 tsp
garam masala- 1/2 tsp
salt- according to taste
sugar- 1/4 tsp (optional)


Cut and boil the potatoes with some salt and turmeric. When 3/4 th done, drain and cube it. Prep the methi leaves by seperating it from the stalk. wash them and boil them for 5 minutes with very little water.

Heat oil in a pan and splutter the mustard seeds, urad dal and channa dal. Next add the onions and garlic. After 5 minutes add tomato and salt. Cook till the tomatoes turn into a pulp. Now it's time to add the masala powders. If you don't have the powders individually you can very well use sambar powder (1 1/2 tsp). Saute until the raw smell goes. After that add the potatoes and fry for a few minutes.

Next add the boiled methi leaves. You can squeeze out the water from the methi leaves before adding it to the aloo. This might take out some of the bitterness. But if you don't want to lose the nutrients don't squeeze out the water. Just take them out with a spoon and add it to the potatoes. Mix everything well and fry to desired consistency. If you want a gravy add 3/4 th cup of water or if you want a fry like mine skip the water. Serve it hot with some hot rice or rotis, curd and some pickle.


Happy cook said...

Aloo Methi looks delicious. Excelent it will be with chapathies

Kalai said...

I love, love, love methi. I'm sure we would love this dish, Kribha! :)

meeso said...

I love the flavor of fenugreek leaves...I will eat anything they are in like crazy! This dish looks delicious :)

Sagari said...

I tought u are on break KRIBA but u posted so many yummy recipes

Laavanya said...

That's a combination I've been wanting to try. My husband is like that too.. he hates pavakkai but can take methi in any form.. surprised me. I love pavakkai but am learning to appreciate methi. I usually add it in chapathis/adai/channa curry.

easycrafts said...

My mom used to make this for me...i am yet to try it out. thanks for the recipe

Kribha said...

Hi HC, Kalai, Meeso, Sagari, Laavanya, EC,

wow... so many of you like methi? I've still not learned to appreciate it. But my hubby loves this. He says that this dish always tastes very good. So, do give it a try sometime. You might enjoy it.

Shella said...

Your alu methi looks delectable Kribha. Its been a long time since I stopped by here, n am seeing a good no. or recipes that I missed.

Jeena said...

I can not get fresh methi here but I love using dried methi leaves they are so tasty!

This recipe looks amazing Kribha so tasty yum! :-)

jacky said...

Hi this is Jai here.I found ur blog thru another called websamayal. Ur recipes r interesting great photos..even iam a lover panneer and would like to try fusion curries like mixing aloo and methi.It will be a great side dish for chapathi. Iam going to try it today and i will definitely let u know how it came out!Iam totally new to blogosphere and am learning new things about blogging day by day.Do visit mine when u find time and leave ur comments and ideas.Thanks and bye.

ANJALI J. said...

Recipe sounds good. easy one.

Nisha said...

Hi Kribha,

Unbeleivable, you lost so much weight.Nice :)
My Belated B'day wishes to you&Kavin. Nice Pics
I must try the egg curry this week.

Thanks for the posts