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Wednesday, August 19, 2020

Aloo Methi / Urla Gadda - Menthaku Koora / Potato - Fenugreek Greens Dry Saute


(This was originally posted on 6/14/2007.)

Methi / fenugreek leaves would go into either dals or parathas or the menthya bhath recipe while growing up. The first time I ever had methi subji was at a friend's home about two decades ago when she served it at a party. I thoroughly enjoyed it and after that, this dish has been a regular one on our menu at home.

I really love fenugreek greens aka methi leaves which stand out in any dish with their assertive fragrance and flavor. What happens if those healthy greens are combined with universally loved potatoes? Of course, you will end up with a scrumptious subji/ curry that goes well with rotis / rice and here is the recipe for the mouth watering aloo - methi.


Ingredients needed:
2 cups peeled and cubed potatoes 
2 cups fenugreek leaves / meth
2 tbsp. oil
1/2 tsp. cumin seeds
1 tsp. mustard seeds
1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste


Method:
* Pluck the leaves from methi stems and wash them thoroughly to remove the dirt. Chop them roughly. If you do not wish to peel the potatoes, then wash them and chop into cubes.
* Heat oil in a pan, preferably a non stick pan and add mustard and cumin seeds to it. When mustard seeds start to crackle and cumin seeds start to get brown, add turmeric powder and methi leaves and saute for a few minutes until the methi leaves collapse. Now add potato cubes and salt to the pan and stir thoroughly once. (Adding salt will help to release water which helps the potatoes not stick to pan if not using a non stick pan.)
* Cover the pan and cook the potatoes till they are done, on low to medium heat. Keep stirring in between. If the potato - methi starts to stick to the pan or burn, sprinkle a little water, as required.
* When potatoes are cooked add chili powder and cook for a couple of minutes and turn off the stove. (Increase the heat setting if there is any extra water and stir until all the water is absorbed.)
* Serve hot with rice drizzling a little ghee or with rotis.


Comments

16 comments:

Asha said...

I love dish dish.Latha of masala magic had one recipe which tried and loved it.Urla gadda looks delicious,I have Methi growing in the pot.I will try!:) Thank you Suma.Great entry.

Seema Bhat said...

Suma, Lovely picture girl. I can just eat it as is without rice or chapathi. Looks very very delicious.

Suma Gandlur said...

Asha,
Thanks. Try madi .I think you will love it.

Suma Gandlur said...

Seema,
I am with you in this. Potato fry tinalu, anna/ chapathi eke beku?

Rajani Rayudu said...

Hi Suma,
Nice picture. Potatoes chala crisp ga vachinayi kada. I like methi too.

cheers
rajani

Nupur said...

Potato and methi: a match made in heaven! Thanks for a delicious entry!

Aruna said...

Suma, Methi Alu thuma chennagide. Methi adds a wonderful aeroma to the alu....as u said who doesnt love alu when we can cook it in various ways!!! Chaala bagundi :)

Anonymous said...

hey
that looks abs. stunning
i use garlic too like mahanandi

Jyothi said...

Hi Suma! Lovely dish. This is my favorite recipe. Thanks for posting your version.

Anonymous said...

Comfort food for me!

www.ammaluskitchen.info

Shivapriya said...

Nice choice, Love aloo methi anytime. I make a wet version of it also. I posted it in my blog long back.

Prema Sundar said...

beautiful picture ... would love to try this sometime. thanks for sharing

Seena said...

Suma,

Very nice dish and lovely picture too..

Anupama said...

One of my favourites too Suma. Thanks for coming over to my blog. I too have version of Aloo Methi on my blog. Check it out if you like this dish so much

SMN said...

Hi Suma, vety lovely impressive pics and nice recipe too..i use lilttle bit of garam masala for this dish.. thnx for the recipe..
sushma

Harini R said...

I love methi too but I am not sure I tried this combination. Shall try next time I lay hands on fresh methi.