At home I try to include as much greens as possible to make a healthy diet for the children. This recipe makes a perfect side dish for parathas, rotis or rice-dal combo. It has a lot of flavour and bitterness of the methi (fenugreek) leaves mixed with the earthy flavour and taste of potatoes. We can make this dish with butter or any oil of your choice.
Ingredients
- 5 – 4 cups Methi leaves/ fenugreek leaves
- ¼ Kg Potatoes
- 1 – 2 Green Chillies
- 2 tbsps. Butter
- 1 pinch Asafoetida
- 1 tsp. Garam masala
- Salt, as required
Method
- First, remove the leaves from the stems of the methi/fenugreek leaves.
- Rinse the leaves thoroughly in running water.
- Next chop the fenugreek leaves with a knife.
- Rinse, peel and chop the potatoes into small cubes or squares.
- In a kadai or pan, heat up the butter or oil and add the potatoes first.
- Saute the potatoes till they become crisp and lightly browned from the edges.
- Add the chopped green chillies and asafoetida and stir. If you don’t have green chillies, then just add about ½ teaspoon of red chilli powder in this dish.
- Now add the chopped methi/fenugreek leaves and stir very well.
- Add salt and give a nice stir and let the methi leaves cook on a medium flame uncovered.
- The methi will start to leave water. Lower the flame and cook the leaves for 5-6 minutes more. You should see the leaves wilted and cooked completely. The liquids should dry up. There should be no moisture in this dish.
- Sprinkle the garam masala.
- If the potatoes are not cooked, sprinkle 2-3 tablespoons of water and cook the potatoes.
- After the aloo methi is done, you could add some more butter and mix it with the veggies. Serve the aloo methi with parathas, rotis or rice-dal combo.