Aloo methi subzi is one of the yummiest recipes which I have tried in recent times. Potato (aloo) and Fenugreek (methi) leaves is such a great combination with roti's.
In the city where I live, we get Indian fruits and vegetables once a week and during this time, fenugreek leaves sells like hot cakes on first cum first serve basis. Methi leaves is highly nutritive leafy vegetable which is a good source of iron.
The recipe below is my version of aloo-methi. I like to keep it a little spicy with dry gravy made from onion-ginger-garlic paste which nicely balances with potato. The potatoes tossed with dry ingredients make it toothsome and very delicious, it tastes just like a chat. In the end fried cashew nuts adds a lot of crunch to this great dish.
1 large bunch of Fenugreek leaves (methi leaves), roughly chopped
1 Onion, cubed
4 Garlic cloves
A small piece of Ginger
1/4 cup Roasted cashew nuts (optional)
4 tsp Oil
2 tsp Ghee
For dry masala~
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
2 tsp lemon juice
- Cut potatoes in half and cook in a large pot of boiling water until fork tender. Cool potatoes in cold water and peel off the skin. Cut into cubes
- In a mixing bowl, mix all the ingredients listed under dry masala. Add potato and toss it well
- Make a paste of ginger, garlic and onions. Heat oil and ghee on a preheated skillet. Add ginger, garlic and onion paste. Saute until it turns golden brown
- Add fenugreek leaves and saute for a minute
- Next, add potato and saute in low heat for 10 minutes
- Garnish with roasted cashew nuts and serve hot with roti