Aloo Methi

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Methi or Fenugreek leaves are of extreme medicinal value. The leaves are bitter to taste but including them in your daily diet will have the following medicinal effects.
> Eating fenugreek seeds during menstrual cycle is known to reduce stomach pain.
> Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.
> Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
> Regular gargle using water soaked leaves will prevent or heal mouth ulcers. It is a quick remedy for sore throat.
> Improving the milk secretion in lactating mothers.
> Protect against cancers of the breast and colon.
> Lowering type-1 and type-2 diabetes.

When I got methi leaves from the store yesterday, I was not sure what dish to make. Whether just to make a keerai poriyal or try something different. And finally came across this recipe of Aloo Methi from Super Yummy recipes. So tried this with some twists and tweaks to suit my style. And the end result "It was too good". I used minimal potatoes and dumped lots of methi leaves.

(Serves two; Preparation time - 30 mins)

Ingredients:
Methi leaves - 2 cups
Potatoes - 2 / Baby Potatoes - 10 to 15
Mustard seeds - 1/2 teaspoon
Ginger garlic paste - 1/4 teaspoon
Finely chopped Onions - 1 cup
Finely chopped Tomato - 1/2 cup
Chilli powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Sugar - a pinch
Salt - to taste
Olive oil - 2 tablespoons

The Making:
Boil the potatoes and peel off the skin. Cut into large chunks if you are using whole potatoes.
Heat a pan with (1tablespoon) oil. Dump the potatoes and fry till golden brown. Set aside.

In the same pan, add 1 tablespoon oil. Add the mustard seeds and allow to splutter. Add the onions and fry till golden brown. Add the ginger garlic paste and fry. Once done, add the tomatoes and fry till the oil oozes out. Now add the coriander, chilli, cumin powder, sugar and salt and fry again till the oil oozes out.
Add in the fried potatoes and cook for 3 mins.
Next dump in the methi leaves and cook till done. Do a quick taste check and turn off the flame.


Serve this as a side dish for rice / rotis. We had it with rice and dhal.

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