Total Time: 35 min
Prep Time: 15 min | Cook Time: 20 min
Methi is a common ingredient in many North Indian recipes especially during winter months. This dry potato and methi recipe is very simple and easy to cook. It is cooked as part of a main course meal and is eaten with rotis and paranthas. The characteristic aroma of fresh fenugreek leaves is enhanced with the blend of powdered spices used.
1 pound potatoes
3/4 pound picked fresh fenugreek leaves (methi)
1 tablespoon olive oil
1 teaspoon cumin seeds
A pinch of asafetida
1 teaspoon coriander powder
1/2 teaspoon dry mango powder (amchur)
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon red chili powder
1 green chili (finely chopped)
Step by Step:
Wash the fresh fenugreek leaves thoroughly under running water multiple times to remove all the dirt. Drain and finely chop the leaves. Keep aside. Peel the potatoes and cut into 1 inch cubes.
Heat olive oil in a heavy non-stick skillet over medium-high heat. Add cumin seeds and asafetida. Sauté for 2 minutes. When the cumin seeds start cracking add all the powdered spices and stir fry for 1-2 minutes, till a specific aroma comes out.
Now add the potatoes, fenugreek leaves and salt. Mix well so that the potato cubes and fenugreek leaves are coated with the fried masala all over. Cover the pan with a lid. Cook on low- heat for 15-20 minutes or until the potatoes are tender. You can cook longer if there is water left from the fenugreek leaves and cook until all the water is fully evaporated.
Serve hot with rotis and parathas.
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