Methi or fenugreek leaves are something I look forward to every winter.
The bitterness from these leaves makes them more tempting. The best part is that they are versatile. Make stir-fries, fritters, or add them to your curries. Not to mention the numerous Indian snacks made with these magical leaves. They are healthy, and I feel a quick stir fry with potatoes is the best way to retain the nutrients.
Methi aloo or fenugreek with potato is one dish we love to cook and pair with some soft chappatis or parathas (Indian flatbread). This is my version with mustard oil, which adds loads of flavor. I also prefer to fry the potato cubes to avoid cooking the leaves for long.
Prepping for this dish needs a little patience, and I am glad my little one helped me. I remember doing the same for my mother and creating more mess for her to clear later. It gave us time to bond and keep me engaged.
The dried fenugreek leaves are called Kasuri methi and are used in Indian cooking a lot. Works great when the fresh ones are not in season. But the fresh ones are better. You may remove the leaves, wash, drain and store in an airtight container for the next day. Do give it a try over a weekend.
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Serves : 2-3
- Fenugreek leaves 2 bunches
- Potato (cubed) 3 medium-sized
- Onion 1
- Garlic 3-4
- Dried chili 2
- Green chili 2
- Mustard oil ¼ cup
- Mustard seeds ¼ tsp
- Fenugreek seeds ⅛ tsp
- Cumin seeds ¼ tsp
- Paprika powder ¼ tsp
- Turmeric powder ¼ tsp
- Pluck the leaves and separate the thick stems.
- Shallow fry the potato cubes and keep them aside. To the same pan, add some oil; once it’s hot enough, add the mustard seeds. Let them splutter before adding the rest of the seeds along with dried chilies.
- Next, add the garlic, green chilies, and onion. Sautee and add the leaves.
- Once they wilt, add the potatoes along with the powdered spices and season.
- Give it a good mix and turn off the heat. Serve hot with Indian flatbread.