Aloo Methi - Fenugreek and Potato

Methi or Fenugreek leaves is one of my favorite greens. It is a very aromatic leaf and I like to prepare many dishes using them. I have already posted the recipe of Methi Parathas. Methi also has medicinal values and is supposed to be very good for lactating mothers as it increases milk production.

Ingredients

Potato – 3 Medium
Fenugreek Leaves/ Methi – 1 bundle
Onion – 1 Medium finely chopped
Tomato – 2 Plum
Plain Yogurt – ½ Cup
Green Chilies – 2
Curry Powder or Garam Masala Powder – ½ Tsp
Ginger-Garlic Paste – ¼ Tsp
Turmeric Powder – ½ Tsp
Cumin Seeds – 1 tsp
Salt – To taste
Olive Oil – 1 Tsp

Directions

• Boil and peel the potatoes and cut into big pieces.
• Remove the Methi leaves from the stem and clean and dry the leaves on a paper towel.
• Heat the oil in a frying pan and add the cumin seeds.
• Add the green chilies and fry for 30 secs.
• Add the onions and sauté until translucent and then add the ginger-garlic paste.
• Add the Methi leaves and fry for 2 minutes until the Methi leaves have wilted thoroughly and the raw smell is gone.
• Now add the yogurt and cook for 2 minutes.
• The yogurt removes the bitterness from Methi.
• Now add the Curry Powder, Turmeric Powder, Salt and Tomato and cook until the tomato softens.
• Now add the potato and little water and mix thoroughly and let it simmer for 5 minutes until the water evaporates.
• Serve hot with chapattis
  

Servings: 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate