Methi Aloo is a very popular traditional Indian dish. Methi is basically the fenugreek leaves and yes.. they taste bitter 🙂 but, no worries! Like the way we trick bittergaurd, we can follow the same with methi leaves too, to avoid the bitterness and still restore it’s flavor. It’s explained in the recipe method. The very common dish made with these leaves is Dal, in southern India. Unbeatable taste! And another good thing with Menthi kura Pappu(Dal with Fenugreek/Methi leaves) is, we need not compromise the bitterness too. We need not trick the bitterness of the leaves and don worry, the bitterness does not dominate the Dal(because we use tamarind in Dal) and still, adds lot of flavor. These leaves are very popular for their medicinal values too. It is said, these leaves reduce our cholesterol levels and also reduce cardiovascular risks. And, it also controls diabetes. Finally, Greens are always Good!! Here’s the recipe. Happy Cooking!
1 bunch Methi leaves- Leaves separated and washed in fresh water for atleast 3 times and then chopped.
4 Medium sized Potatoes – Peeled and cubed
1 Medium size Onion – chopped finely
1 Tomato – chopped finely or 1 tsp Amchur powder(optional)
2 tsp Coriander powder
1 tsp Turmeric
1/2 tsp Shahjeera or Cumin seeds
2 Green chillies – finely chopped
1 tsp Red chilli powder
1 tbsp oil
Salt to taste
Before starting anything, take the chopped Methi leaves in a bowl, add two or three pinches of salt. Mix and leave aside for atleast 15 mins. Now, this is the trick to get rid of bitterness and still retain the flavor.
1. Heat oil in a pan and let the cumin seeds splutter. Add onions, green chillies and fry until transparent.
2. Add turmeric, give it a stir and now add potatoes. Sprinkle some salt and give it a stir.
3. Close the lid and let it cook until soft but not mushy or overcooked, on a medium low heat. Give it a stir once in a while.
4. Squeeze out the water from methi leaves and add them to the potatoes when they are done. Mix well and let it cook for 4 mins or until the leaves are done.
5. Add the red chilli powder, coriander powder and mix well. Now, at this point, if you like tomatoes, add them. If you do not like to add tomatoes, add amchur powder at this point. mix well and cook for 1 min closing the lid.
6. Give it a stir again and let it rest for 2 mins off heat. Serve with Rice or Chapathi.