This dish made with fenugreek leaves and potato goes well with chapathi or naan
The fenugreek plant has small round leaves, and is a common ingredient in Indian cuisine. It is known as methi in Hindi. Methi paratha and methi dal are popular dishes in north Indian cuisine. Fenugreek is used as both a herb (the leaves) and as a spice (the seed). You can add the leaves to any kind of cooking which includes dal, vegetable, rice, or atta (chapathi flour) to boost the flavour. The dried leaves (kasuri methi) are used in teas, baked into breads, or sprinkled as a garnish on almost any savoury dish.
The fresh leaves have a high mineral content, and are low on calories. They are rich in iron, potassium, fibre and calcium. The herb has been known to help reduce fever when taken with lemon and honey. The leaves also help stabilise blood sugar, and haemoglobin levels.
Methi Aloo (Fenugreek Leaves and Potatoes)
Boiled potatoes: 200 gm
Fenugreek leaves: 40 gm
Chopped onion: 1
Cumin seeds: 5 gm
Chopped garlic: 10 gm
Chopped ginger: 5 gm
Chopped green chillies: 1 gm
Coriander powder: 50 gm
Turmeric: 5 gm
Asafoetida: 5 gm
Oil refined: 20 ml
Salt: To taste
Method: Wash the fenugreek leaves, squeeze out the water and chop them finely. Sprinkle some salt and keep it aside for approximately half an hour. Heat oil in a pan and add the cumin seeds. When they splutter, add garlic, ginger, green chillies, onion and salt. Add the potatoes and stir-fry for approximately five minutes. Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame. Serve hot.
The writer is a Sous Chef, Taj Club House