{"id":11021,"date":"2010-01-31T17:01:07","date_gmt":"2010-02-01T00:01:07","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=11021"},"modified":"2013-03-21T16:47:19","modified_gmt":"2013-03-21T23:47:19","slug":"aloo-methipotatoes-with-fenugreek-leaves","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/aloo-methipotatoes-with-fenugreek-leaves\/","title":{"rendered":"Aloo Methi\/Potatoes with Fenugreek Leaves"},"content":{"rendered":"


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\n\"Aloo
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\nAloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves.\u00a0 A very well loved recipe in our family, I make this whenever we get fresh methi\/fenugreek leaves.<\/p>\n

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Fenugreek is a very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used for add some flavor to a dish or as a mainstay as this one. The dried leaves, usually know and sold as Kasuri Methi<\/em> are extensively used as herbs in variety of dishes for the fantastic flavor. The seeds are used as a spice for seasoning and very rarely used as a main dish as in this unique recipe (Fenugreek Seeds with Potatoes)<\/a>.<\/p>\n

The health benefits of methi\/fenugreek are extensive; the leaves are rich in vitamins and potassium. The seeds are used for the treatment of diabetes and high cholesterol . The seeds are also known to be used my lactating moms to increase their milk supply (the fenugreek seeds are a source of galactogogue<\/a>). In India the seeds are used to condition hair and skin.<\/p>\n

Last summer I grew a whole lot of methi\/fenugreek in my yard; this draft has been sitting in my folder since then – don’t know why I never posted it. For those of you who are not familiar with what fresh fenugreek leaves look like, I have photos of the fresh leaves<\/em><\/strong> in the Methi Dal (Lentil Soup with Fenugreek).<\/a><\/strong>
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Aloo Methi\/Potatoes with Fenugreek Leaves<\/h2>\n


\n<\/strong><\/em>
\nIngredients:<\/strong><\/em><\/p>\n

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  1. 4-5 medium potatoes, peeled, cut into halves and then into half moons<\/strong><\/li>\n
  2. 1 onion, chopped in chunks<\/strong><\/li>\n
  3. 2 cloves of\u00a0 garlic, minced<\/strong><\/li>\n
  4. 1\/2 teaspoon whole cumin seeds
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  5. 2 bunches of fresh methi\/ fenugreek leaves,\u00a0 washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
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  6. 2 red dry chilli pepper<\/strong><\/li>\n
  7. 1\/2 teaspoon turmeric<\/strong><\/li>\n
  8. salt<\/strong><\/li>\n
  9. 1 teaspoon red chilli powder (optional)<\/strong><\/li>\n
  10. 2 tablespoons oil
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    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/em><\/p>\n

    Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions; allow the onions to brown a bit and then add the fresh chopped methi\/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat until the leaves are partially cooked.<\/p>\n

    Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.<\/p>\n

    Serve hot with Roti or Paratha (or any flatbread).<\/p>\n


    \n<\/strong><\/em>
    \nThis is an a very flavorful dish. If you do not get fresh fenugreek leaves, you may use the frozen leaves sold in the Indian groceries; they might not be as fresh and tender but is a possible substitute for fresh greens.<\/em>
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    \nRelated Posts:<\/strong><\/p>\n

    Dal Makhani\/Lentils simmered in Creamy Tomato Sauce <\/a>(flavored with kasuri methi)<\/strong><\/em><\/p>\n

    Methi Dal\/Lentil Soup with Fenugreek<\/a><\/strong><\/em><\/p>\n

    Shak Bhaja\/ Amaranth Stir Fry<\/a><\/strong><\/em><\/p>\n

    Stir Fried Pui with Poppy Seeds<\/a><\/strong><\/em>
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