Methi leaves is abundantly found in market in winter.
So, this recipe is a perfect combination of health and nutrition.
Green methi leaves tempered with mustard seed and jeera in pure ghee with spice of green chillies and ginger make this dish awesome in taste.
Ingredients
- 150 grams chopped blanched green methi leaves ( fenugreek leaves)
- 250 grams boiled peeled potatoes (cut in halves or four)
- 2 table spoon crushed ginger
- 1 table spoon crushed green chillies
- 1/2 tea spoon turmeric powder (haldi)
- Salt to taste
- 1 table spoon lemon juice or according to your taste
Or - 1 tea spoon amchur powder
- 5 table spoon melted ghee
- For tempering –
1/4 tea spoon jeera seeds (cumin seeds )
1/4 tea spoon mustard seeds
Directions
* Heat the ghee in a non stick kadhai on medium flame.
*Add jeera and mustard seeds. Let them crackle. It takes only 1/2 an minutes.
*Add crushed ginger and green chillies. Saute for a minute on medium heat.
* Add turmeric powder, salt, aloo (potatoes) and blanched fenugreek leaves . Stir for a while. Cover it. Simmer the flame and cook for 4 – 5 minutes, while stirring occasionally.
* Open the lid, add lemon juice or amchur powder. Mix well and cook for 30 seconds on simmer heat.
* Aloo methi is ready to serve. Serve hot with roti, paratha, naan.
* For richer taste always use pure ghee for making aloo methi bhaji.
* For blanching methi leaves.. Just Wash and chopped methi leaves and boiled in a water for 2-3 minutes. Drain the excess water and keep aside for bhaji or any other preparation.
* Use Lemon or Amchur powder to cut the bitterness of methi leaves. It’s also enhance the taste of this recipe.
That’s all for today.
We shall come very soon with a new simple richer healthier recipes.
Till then,
Take care.
Stay healthy, stay blessed..
Asha
Archana
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