Methi Aloo

Methi Aloo is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.

Also refer

Methi Rice

Methi (Fenugreek) has been used as a food, spice and medicine since ancient times. Fenugreek has a strong, pleasant and a peculiar odor and very popular for their aromatic and unique flavor. 

Methi leaves are considered very effective in combative diabetes. Methi is considered very good food for blood formation for adolescent girls to pregnant mothers. Thus, prevents anemia.

My today's recipe is prepared with boiled potatoes, fenugreek leaves, and a combination of spices.

Required

Fenugreek Leaves
1 bunch fresh - finely chopped 

Boiled Potatoes
2 medium size - peeled- cut in small cubes

Tomatoes 
2-3 medium, finely chopped

Green Tomato 
1 medium, finely chopped (optional)

Garlic 
12-15 cloves, finely chopped

Green Chilies
 to taste, finely chopped

Curry leaves
 6-7 no.

Oil 
1 Tbsp

Dry ingredients

Coriander Powder – 1/2 tsp

Red Chili Powder – 2tsp

Turmeric Powder – 1tsp

Salt – to taste
Desiccated Coconut 15-20gms 

Action:

Step I chop and clean fenugreek

Finely chop fenugreek leaves, pluck only the methi leaves and not the stem as it tends to emit a bitter flavour.

Soak fenugreek leaves in water for 1 minute and then wash them well in colander or strainer in running tap of water and keep aside.

StepII: Chopping of following vegetables

Peel and finely chop garlic

Finely chop tomatoes

Peel and chop potatoes.

Finely chop green chilly

Step III Cooking Time

Heat oil in a medium pan. Add garlic, green chilies, curry leaves, Mix well and cook until garlic turns slight golden in color (approx 1 minutes). 

Now add finely chopped green and red tomatoes, cook them on high flame for two minutes, then cover and cook till the tomatoes get cooked on slow flame for 3-4 minutes.

Now add coriander powder, red chilly powder, turmeric powder, desiccated coconut and salt to taste mix well add 5-10 ml of water so that all ingredients mix well and don't get brunt.

Now add fenugreek leaves mix well.

Then add potatoes, add 15-20 ml water if required, mix well, cover and cook on slow flame for approx 3-5 minutes or until the potatoes are fully cooked.

Serve hot with roti..