Aloo Methi
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Aloo Methi

Aloo Methi is a north Indian dish made of Fenugreek leaves. Cooking the Fenugreek leaves leave they exhibit strongly aromatic and pungent flavor. It has a delicious nutty taste. It has a lot of flavor and bitterness combined with the earthy flavor and taste of potatoes. It is less spiced and a dry vegetable dish.
Fenugreek leaves have been known for its health benefits. It is not only very nutritious. Traditionally, Fenugreek have been found use to cure digestive problems, and to improve breast milk secretion in the nursing mothers. It is also rich in many vital vitamins that are essential nutrients for optimum health, including thiamin, pyridoxine (vitamin B6), folic acid, riboflavin, niacin, vitamin A, and vitamin-C.
Aloo methi can be served with parathas, rotis or rice-dal combo.
My absolute favorite!

dancing with sugar&spice

Ingredients

  1. 1 fenugreek big bowl freshly chopped leaves
  2. 6 - 8 potatoes big sized
  3. 1 green chilli
  4. 1 1/4 teaspoons cumin seeds
  5. 1 1/2 teaspoons coriander powder
  6. 1 tablespoon of neutral oil
  7. to taste salt

Method

30 mins
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    Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the leaves thoroughly in running water.

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    Chop the fenugreek leaves, either with a knife or chop them in a food processor. If you are using a food processor, make sure you do not chop it to fine or make a paste of it.

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    Rinse, peel and chop the potatoes into small cubes.

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    Heat up oil in pan. Add the chopped green chilies and stir.

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    Then add the potatoes. Saute the potatoes for around 5-8 minutes till they start looking crisp and are lightly browned from the edges. Poke the potatoes to see if they are half cooked.

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    If you don't have green chilies, then just add about ½ tsp of red chili powder. Now add the chopped methi/fenugreek leaves. stir very well.

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    Add salt. Stir well and let the methi leaves cook on a medium flame uncovered.

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    The methi will start to leave water. lower the flame and cook the leaves for 5-10 minutes more covered.

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    The leaves should start to dry up. Continue to saute for 2 to 3 minutes more once all the water has dried up.

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    Should the potatoes still be a bit hard are not completely cooked, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. Mix for another 3-5 minutes. The end dish should be dry and not watery.

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    When the aloo methi is done, you could add some butter to give it a richer flavor.

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