Aluuuuu….. I keep dreaming of this veggie and even in my dreams my husband tells me “No Alu!”… sob sob… 🙁 🙁 But this time as soon as i saw this fresh bunch of the pretty and healthy fenugreek leaves in the supermarket, i picked it up planning to make my all time fav, Alu Methi!! And Yes! as you can see my plans have indeed succeeded and i have just enjoyed my meal with this super yummy dish..
I have actually made this tasty curry using many recipes in the past but finally have come across my own way to suit our taste buds.. This way is very easy (of course! I am lazier than i seem to be.. No doubt!!) and also with minimum ingredients.. So i guess you won’t have any troubles trying this version of the curry (that is if its any different than yours!)..
I know everyone have their own versions of every single dish depending on the place you live and also your family taste buds and so on… Even the humble alu paratha can be made in more varieties than one could imagine.. Last week i had some friends at home for a “cook together and dinner” and i was amazed to see her use tomato puree for the paratha filling… Nevertheless it tasted so yummy that it is my hubbys orders that i should make alu parathas like that from now on… and btw before you start wondering, my hubby does love alu parathas (by the grace of God! Lol!)..
Okay i just deviated from Alu Methi..[Typical me, if you know me personally!] Anyways i am archiving this wonderful dish here for all those who still don’t know the recipe..Potato Lovers, try adding these leaves into your curry and see how it enhances the flavors of your favorite veggie.. Fenugreek Haters, try this curry and you are sure to turn into fans of this healthy and flavorful leaf.. Happy and Healthy Cooking!!
Health Benefits of Fenugreek Leaves: Green leafy vegetables like fenugreek and spinach if eaten along with Potatoes or Tomatoes enhances the iron absorption in our body, Known to ease health problems in women like menstrual cramps and menopausal symptoms,Reduces Cholesterol and cardiovascular risk, Beneficial for people with Diabetes, Aids Digestion..
2 large sized Potatoes
A Bunch of Fenugreek Leaves/Methi
3 Green Chillies
1 tsp Turmeric Powder
1 Tbsp Garam Masala Powder
A pinch of Hing/Asafoetida
1 tsp Cumin seeds/Jeera
1 Tbsp Oil
Salt to taste
A Dash of Lemon juice
* Cut off the root parts from the stalks of the bunch of fenugreek leaves..
* Immerse the stalks in a tub of clean water.. The dirt will settle to the bottom..
* Remove the stalks into another tub and wash well twice or thrice using fresh water everytime..
* Finely chop the stalks along with the leaves and keep aside till use..
1. Heat oil in a pan and splutter cumin seeds..
2. Add finely chopped onion and fry till translucent..
3. Add finely chopped green chillies and continue frying..
4. Chop the potatoes into bite size chunks and add to the pan..
5. Add salt, turmeric powder and half cup water..
6. Cover and cook till the potatoes are half done..
7. Add chopped fenugreek leaves and mix well.. Cover and cook till the potatoes turn soft but firm and the leaves change to a dark green color (which shows it is cooked!)..
8. Sprinkle asafoetida and garam masala powder..
9. While serving sprinkle a dash of lemon juice on top..
Serve hot with rice or rotis!!
* You can also add 1 tsp Red chilli powder if you feel the spice level is low..
* Finely chopped fenugreek leaves can be mixed with salt,kept for around 10 mins, squeezed to remove the water released and then added to the curry if you do not like the bitterness of the leaves.. I personally love the flavor and therefore don’t do this step..