Thursday, September 26, 2013

Methi Aloo stir fry

Methi aloo is what i call a sober side dish in the Indian Thali. The outcome of incorporating the fresh Fenugreek leaves with potatoes is wonderful. This easy dish can be prepared in just minutes.
This is my mums favorite stir fry and this recipe has been shared to be my mummy.
Its perfect for those days when you wish to have something light and less spicy.
Do you know that after fast its good to break it with little green leafy vegetables. Back home vegetarians consume so many different types of Leafy vegetables. Most popular are spinach(Palak saag), methi saag, lal saag, bathua saag, pui saag, amarnath saag and the list continues. My state special saag(green leaf) are Konark saag, kalmi saag and chana saag. Yes in India we have n number of vegetables and grains which i miss so much at times.
Anyways coming back to the methi saag, which is favorite of so many people, here is my mums special saag recipe.

This recipe serves -4

  • Methi leaves- fresh,1 bunch, washed, shredded and finely chopped
  • Potato-2, peeled and then diced into small cubes
  • Green chilly- 1
  • Salt as per taste
  • Oil- 1 Tbsp
  • cumin seed- 1 Tsp
  • Pepper- 1/2 Tsp

  • Heat 1 kadai or pan in medium heat. Add oil and cumin seeds. Allow the seeds to crackle.
  • Now add the green chillies and the potatoes. Stir once and then cover and cook for a minute. Stir in between once to avoid burning of the potatoes.
  • Add salt and stir fry until potatoes are 2/3 done.
  • Now add the methi leaves and the pepper. Stir fry until the methi leaves are soft but not soggy anymore. Check salt. Stir once and then turn off the heat,
Serve hot along with rice or chapati as side dish. Enjoy!!!!
Happy cooking :-)

By- Sushmita pandit.