DISH NAME : ALOO METHI (POTATOES AND FENUGREEK LEAVES STIR FRY)

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Description

Fenugreek has been used as food, spice and medicine since ancient times. These leaves are considered very effective in combating diabetes. The largest producer of fenugreek is India. In India,the major fenugreek producing states are Rajasthan, Gujarat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana, and Punjab. Rajasthan accounts for over 80% of India's output.

Note

1) When leaves of fenugreek are used in fresh form, (since it has high water content), add water to your preparations only after 10 mins of cooking.
2) If you skip salting fenugreek leaves, then when added to curry, it will let out water which will make the curry soggy. Salting also reduces the bitterness of fenugreek.
3) The bunch of fenugreek i used weiged around 80 gms.

Method

1) Boil potatoes till just cooked. Peel and cut into cubes.
2) Remove the big hardy stems of fenugreek leaves and cut the leaves.
3) Salt fenugreek leaves by adding salt and turmeric. Keep for 30 minutes. Then squeeze out water and keep aside.
4) Heat oil. Add red chillies and cumin. When cumin splutters, add onion, green chillies,ginger and garlic and fry till light brown.
5) Then add potatoes and stir fry till lightly browned.
6) Then add asafoetida, chilli , corriander and turmeric powders. When done, add fenugreek leaves and salt and let it cook covered on a low flame (without adding water).
7) When done mix well and remove from fire.

Serving Suggestions

Serve with chapathis.