ALOO METHI CURRY / POTATO FENUGREEK LEAVES CURRY

When the rich reservoir of medicinal properties, i.e., Methi Leaves goes along with Potatoes, how will the taste be?? Methi leaves are a great source of protein, fibre, Vitamin C, Niacin, Potassium, Iron and Alkaloids. It is very good for stomach disorders, helps reduce cholesterol, reduces the risk of heart disease, aids digestion,helps heart burn and acid reflux, helps prevent colon cancer, and I assure you, these leaves containing slightly bitter taste, paves way for better health.
                                                                                                         

                             Chapathies served with Aloo methi and a simple Moong Dhal

                                                            Ingredients
                                                     Potatoes - 5, cubed
                                                   Onions - 2 , chopped
                                                   Tomatoes - 3, chopped
                                                  Methi leaves - 4 bunches, chopped, cleaned and washed
                                                  Chiili powder - 1 tsp
                                                  Coriander powder - 1 tsp
                                                  Jeera powder - 1 tsp
                                                  Salt to taste

                                                            For Seasoning
                                                   Cooking oil - 4 tsps
                                                   Turmeric powder - 1/2 tsp
                                                   Jeera - 1 tsp

                                              Recipe Cuisine: North Indian; Recipe Category: Dry Curry                                                              
                                              Prep time: 20 mts; Cooking time: 25 mts

                                                                       Serves 4

                          Add cooking oil in a pan, add the seasoning ingredients, then add onions and                                         tomatoes.

                              After onions and tomatoes become well sauteed, add the cubed potatoes,

add chilli, coriander & Jeera powders, add salt too.Sprinkle some water, keep on slow flame, and keep covered.

                     When potatoes become half cooked, add methi leaves too. Actually for me, the methi leaves were tooooooo tender, they became dissolved in no time, infact all were asking me, whether this is plain aloo curry!!

Aloo methi done.

Serve hot with Chapathies and Simple Moong Dhal.

Categories: Dry Curries for Rotis, Side dishes for rotis & poories