I must say I have a
craving for green leafy vegetables and fenugreek tops the list. And my all time
favorite dish is Fenugreek Potato Curry or 'Aloo Methi' as it is called in
India. My mother used to make in winters as it is the only time when fresh
fenugreek is available in market. As a child, I have loved it, cherished it,
and if not exaggerated, worshiped it. My love has not faded even today. As far
as eating is concerned, more is less for me. Though it requires a good deal of
effort as well as time to make, it is worth all the pain. As it contains good
amount of roughage, it is excellent for digestion. Besides, its high
nutritional contents make it a very healthy option to try. Let me tell you how
it is prepared at my home. I can't wait more, so let's start...
2-3 bunches of fenugreek leaves
4-5 potatoes
Salt to taste
Vegetable oil
A piece of ginger
Half a tsp garlic paste
Half a tsp red chili powder
2-3 green chilies
Half a tsp coriander
A tsp turmeric powder
A few cumin seeds
Boil potatoes
in a pressure cooker.
Peel their skin and chop into medium sized pieces.
Keep potatoes aside.Wash fenugreek leaves thoroughly under
water.
Chop them.
Place chopped fenugreeks in a skillet.
Sprinkle some salt over the leaves. This will make them
leave water.
Keep the burner on high position for about 4-5 minutes.
By this times, the leaves will start shrinking.
Lower the burner flame to medium or low position.
Keep on ladling.
Shut off the burner after 10-15 minutes. The leaves are
shrunk considerably by now.
In a skillet, heat some vegetable oil.
To this, add cumin seeds, chopped ginger and green chilies.
Let them saute for 2-3 minutes.
Add garlic paste, red chili powder, coriander and turmeric
powder.
Mix the spices well.
To the mixture, add chopped boiled potatoes.
Add cooked fenugreek leaves.
Sprinkle salt all over.
Mix all the ingredients thoroughly.
After 4-5 minutes, bring the burner to medium position.
Let the curry cook for another 5-6 minutes.
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