Minimal cooking and maximum satisfaction! That is how I would describe this popular North Indian recipe of Methi Aloo. The combination of fresh fenugreek leaves and potatoes requires very little spices as methi itself is so full of flavour.
I have observed that even folks who generally do not like green leafy veggies love this recipe. My kids never needed any coaxing to have this dish even when they were tiny and didn't eat too many veggies.
Ingredients:
2-3 medium size potatoes
2 cups chopped methi ( fenugreek leaves)
1 tsp garlic
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
3 tbsp oil
Method: Peel potatoes and cut in small cubes. Wash methi well and allow water to drain away completely before finely chopping it. Chop garlic.
In a heavy bottom pan add oil and let it get heated before adding the garlic. Stir till the garlic starts to change colour.
Add the potatoes. Stir on high till potatoes are lightly fried. Lower heat and add the turmeric powder, red chilli powder and salt.
Add the methi, mix well and cover. Within a few minutes the methi will get cooked. Close flame and serve hot.
A couple of things to keep in mind while trying out this recipe.... Make sure that the methi leaves are well drained of water before cutting. Secondly, fry aloo well before adding methi. The aloo will soften when methi is added but they should not get mashed.
This recipe works well with baby potatoes too. But with baby potatoes I boil the potatoes lightly first and then peel and fry.
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