Methi Potatoes

Thursday is typically a Vegetarian fare at our house. Since my daughter is away who happens to be a hardcore omnivorous. I decided to cook up an easy and tasty meal for the other members of my Family. I had lovely fresh Fenugreek Leaves so decided to go overboard and make Methi Pulao and Methi Aloo . Fenugreek Rice or Methi Pulao is a very simple yet delicious rice dish that can be had all by itself or be served with other dishes also Methi Aloo Potatoes cooked in Methi or Fenugreek Leaves)



                                                              METHI ALOO

                                                                      Ingredients

• Potatoes – 4 medium, peeled and cubed
• Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
• Oil – 1 Tbsp
• Onion – 1 small, finely chopped
• Garlic – 3 cloves, finely chopped
• Green Chilies – to taste, finely chopped
• Coriander Powder – 1/2 Tbsp
• Red Chili Powder – to taste
• Turmeric Powder – 1/2 tsp
• Salt – to taste
• Tomato – 1 medium, chopped

                                                                          Method

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.