METHI ALOO - FENUGREEK LEAVES AND STIR-FRIED POTATO RECIPE

METHI ALOO|Delight Flavours 

Methi Aloo, or potatoes with fenugreek leaves, is a tasty dish from South Asia with a completely unique flavor. Fenugreek leaves are well known for many medicinal properties and are an excellent opportunity for spinach as a green leafy vegetable.

Methi leaves or fenugreek are highly nutritious. It is full of iron, so it should be included in your diet at least once a week. I can tear up the leaves and do a very trying job. I usually do this homework when watching TV or movies, and if you get more hands-on help, it's perfect. Alternatively, you can use frozen methi leaves instead of fresh leaves.
Methi leaves have a bitter taste, but here in the US, we don't get many bitter leaves. If your methi is very bitter or you do not like the bitter taste, I have already mentioned the strategy of avoiding methi leaves in the instructions.
This combination of potato and fenugreek is popular in Punjabi cuisine. I eat it in a Gujarati family. There may be a lot of people who enjoy this and are from another area.

Ingredients

• Avocado/grape seed oil-3 tbsp

• Cumin seeds-1 tsp

• Red chillies dry-2

• Turmeric powder-I tsp

• Coriander powder-1/2 tsp

• Kashmiri chilli powder-1/2 tsp

• Asafetida-half tsp

• Red onion, finely chopped-half

• Thai green chillies, finely chopped-2

• Yellow potatoes, peeled and cubed-2

• Methi leaves, about 1 1/2 cups when a chopped-1 bunch

• Salt-to sprinkles on methi leaves and to taste.

Instructions 

• Wash the methi leaves thoroughly and cut off the stems near the roots. The rest is chopped, put in a bowl, and add about 2 tbsp of salt to it. Mix well and set aside

• Heat oil in a heavy-bottomed pan. Add cumin, asafoetida and dried red chilli. When the cumin and chilli start to turn, add the onion and green chillies. Saute until the onions start to soften.

• Add the potatoes, stirring quickly to combine everything, cover and cook on low heat for 7-8 minutes, until the potatoes are almost tender.

• Now squeeze the methi leaves and extract the water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chilli powder and salt. Stir it quickly and cook over medium heat for 3-4 minutes.

• Remove from heat and serve hot with bread, lentils or rice and lentils.