Published February 8, 2013 | Written by The Healthline Editorial Team
Methi is a common ingredient in many North Indian recipes especially during winter months. This dry potato and methi recipe is very simple and easy to cook. It is cooked as part of a main course meal and is eaten with rotis and paranthas. The characteristic aroma of fresh fenugreek leaves is enhanced with the blend of powdered spices used.
|Serving size:||1/4 pound of cooked dish|
|Calories per serving:||162|
|Total Fat 2.6g||4%|
- 1 pound potatoes
- 3/4 pound picked fresh fenugreek leaves (methi)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- A pinch of asafetida
- 1 teaspoon coriander powder
- 1/2 teaspoon dry mango powder (amchur)
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1 green chili (finely chopped)
Step by Step:
- Wash the fresh fenugreek leaves thoroughly under running water multiple times to remove all the dirt. Drain and finely chop the leaves. Keep aside. Peel the potatoes and cut into 1 inch cubes.
- Heat olive oil in a heavy non-stick skillet over medium-high heat. Add cumin seeds and asafetida. Sauté for 2 minutes. When the cumin seeds start cracking add all the powdered spices and stir fry for 1-2 minutes, till a specific aroma comes out.
- Now add the potatoes, fenugreek leaves and salt. Mix well so that the potato cubes and fenugreek leaves are coated with the fried masala all over. Cover the pan with a lid. Cook on low- heat for 15-20 minutes or until the potatoes are tender. You can cook longer if there is water left from the fenugreek leaves and cook until all the water is fully evaporated.
- Serve hot with rotis and parathas.