Easy Innovative Recipes For Joyful Cooking

Aalu Methi / Potato and Fenugreek Greens Stir Fry

 

 

Bangalore feels like heaven and I am loving the cold wet weather, which is much welcome after the really hot summer we had.

The only complaint Hubby dearest has is the idea of going grocery shopping on a cold Saturday morning. I agree, the idea of getting out of the cozy warm bed and walking on muddy puddles of water isn’t exactly appealing.

There are certain things ‘Google baba’ is definitely sought for. So I looked up Vegetables Online India and loads of options popped up , like Big Basket. Of course I had heard of them. They seem to be quite popular in Bangalore and I do have a couple of neighbours who are big -basketeers. Plus I have seen the SRK ad a number of times [my kid was a huge fan of his at one point]. But that’s a different story.

Online grocery shopping isn’t restricted to buy fruits and veggies alone, one could buy rice online or buy chocolate online. I personally am more attracted to anything that can adorn my ‘baking pantry’. And for my husband it means one weekend chore less. Let’s see if I put my plan into action the coming weekend.

Cold weather for me means comfort food. Something that is easy, homely, filling, delicious and wholesome.

What better than stir fried boiled potatoes with fenugreek greens. I added some chopped tomatoes too, for balancing the bitterness of ‘methi’ and giving that tangy feel. Serve this with some ‘garma -garam’ parathas and cutting chai.

Let me know what you think of this easy peasy ‘goodness in a bowl’.

Happy Cooking.

 


Print Recipe
Aalu Methi / Potato and Fenugreek Greens Stir Fry
Easy and tasty Aloo Methi !
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Pressure cook the potatoes up to 3 whistles. [They must be cooked thoroughly but still remain firm enough to chop]
  2. Drain the water, peel and chop the boiled potatoes into cubes.
  3. Wash the methi leaves thoroughly . [Keep the washed greens in a colander or sieve for the water to drain out]
  4. Chop them up a bit and set aside.
  5. In a large thick bottomed frying pan, heat the oil. Add the cumin and mustard seeds.
  6. Once the mustard seeds splutter, add the chopped tomatoes, green chillies and kasuri methi. Stir and allow to cook for 2 mintues.
  7. Add all the spices and salt. Mix well.
  8. Stir in the methi leaves. Add 2-3 tbsps of water, close the lid and allow to cook for 5 minutes until the greens are completely cooked.
  9. Open the lid and cook for another 5 minutes till the oil starts to separate out and any water left evaporates completely.
  10. Add the potatoes. Stir to mix all the ingredients well.
  11. Open cook for another 5 minutes, stirring occasionally.
  12. Remove from the heat.
  13. Serve hot with parathas / roti.
Recipe Notes
  • I often stock boiled potatoes in the refrigerator for such recipes. They make the job much quicker. Also 'over boiled' potatoes tend to get firmer once refrigerated and are easy to use in a dish like this.
  • Of all the things in this recipe I think washing those methi leaves is really important- You don't want a muddy gritty feel in your mouth. Dunk the leaves in a large bowl of water in 2 batches, drain and repeat till the water appears clear.
  • Chopping the methi leaves brings out the flavour better and also helps them cook faster.
  • The same recipe can be followed for other green leafy vegetables like- amaranth leaves , spinach etc.

 

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