Methi or fenugreek leaves is made mostly in all households in some form of vegetable or in parathas and dals. For Northerners it is a winter delight, while in some places it is available the year round… lucky me!
The leaves have a bitter punch and that is why it is usually paired with a sweet or neutral vegetable to balance the bitterness. The result is scores of methi dishes – all of which are yum!
Try this simple recipe of methi along with potato and tomato. Tomato imparts a sweet and sour burst and makes the dish look beautiful along with dark green fenugreek leaves and yellow potatoes!
1. Fenugreek leaves (Methi leaves) – 2 cups
2. Potato – 2 large, cubed
3. Tomato – 1 large, finely chopped
4. Ginger paste – 1 tsp
5. Cumin seeds (Jeera seeds) – 1 tsp
6. Asafoetida (Hing) – 1 tsp
7. Red chilli powder – 1/2 tsp or to taste
8. Turmeric powder (Haldi) – 1/2 tsp
9. Salt – 1 tsp or to taste
10. Oil – 2 tbsp
Wash the fenugreek leaves properly and then chop it finely.
Heat the oil in a saucepan.
When the oil is hot enough, add the cumin seeds (jeera) and asafoetida (hing) and fry for a few seconds.
Now add the cubed potatoes and fry on high heat for a few minutes. This will crisp the potatoes on the outside.
Add the ginger paste and mix well. Fry for another minute.
Next add the finely chopped fenugreek leaves and chopped tomatoes and mix well. Fry for a minute.
Mix in the masalas – red chilli powder, turmeric powder (haldi) and salt.
Cover the saucepan and lower the heat. Stir often. Cook until the potatoes are soft.
Now increase the heat and fry for a few minutes. This will add a crispy layer to the cooked vegetables.
Serve with roti and raita.