I love potatoes.. They are my favourite. Frying potatoes with methi leaves for me is Sindhi cuisine. I do know that Methi Aloo might be some north-indian cuisine too. I always like this with hot steamed rice and dal or chapatis. Combing the benefits of methi with the ever popular potatoes, mildly seasoned with turmeric, chilli and garlic.
Fenugreek or methi has been used in ancient Indian and Chinese medicine to treat a number of ailments from bronchitis and arthritis to inflammations, rashes and digestive disorders and promoting healthy metabolism. Recent studies have shown that fenugreek lowers blood glucose and cholestrol levels and are hence used in treating diabetes and cardiovascular problems.
Turmeric, popularly used in Indian cooking is considered a cleanser, blood purifyer, antiseptic and most importantly for it anti-cancer properties.This healthy combination of fenugreek and turmeric in the form of methi aloo makes an appearence on our table whenever fresh methi is available at the indian market. Methi aloo is clearly not a favourite among many due to the bitterness of methi. Sauteing the methi leaves with the salt till they wilt lightly removes the bitter taste.
Ingrediants
1 small bunch Methi, cleaned and cleaned again (it is usually very dirty)
1 tbs oil
1 tsp cumin seeds
1 clove garlic, minced
1 tsp ginger, minced
1-2 green chilli / to taste, minced
1 small onion
1 large tomato
2 medium red potatoes, peeled and diced
1/2 tsp tumeric pwd
salt to taste
1 tbs corriander pwd
dash of garam masala pwd
Directions
Heat the oil in a saucepan with a lid, add cumin, chilli, ginger & garlic, saute for a few mins. Add the onion and saute till pink-golden in color. Now add the tomatoes, over the pan with the lid and let the tomatoes get mushy, 4-5 mins. Stir well, add the potatoes, tumeric, salt, corriander pwd, & garam masala. Cover and cook for 4-5 mins. When the potatoes are half cooked add the methi leaves. Cook till potatoes are fully cooked.
Serve hot with rice / roti. Enjoy!!
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