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.

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