During my weekly grocery shopping last week, I found myself face to face with a shelf full of fresh and artfully arranged greens. My Mom's voice whispered in my head- Eat some greens, they are good for your health. So what to do! So many options and no will to buy any. But I still ended up picking up two bunches of methi, the only reason being it had been too long since I had this vegetable.
Don't get me wrong, I love methi. What I do not enjoy is cleaning the methi. It is a tedious process where you need to pick out each leaf from the stem.
A few days later when surfing channels, I came across one of my Oh yes, I can watch this any number of times movie on the telly - Avengers. So I sat down to watch it, when, my Mom whispered to me again - You have not eaten any greens this week. That's when I remembered the methi lying forgotten in a corner of the fridge and decided to multitask. I must say I spent the whole movie at my methi cleaning effort. Now that the major work was done, I was excited. What to do with all these leaves. So I decided to make a day out of it.
We started the day with a lovely breakfast of Methi Parathas and then I made Aloo Methi for lunch.
The secret behind my mom's aloo methi, just like most other things she makes is the Ghee. Aloo Methi made in oil will never taste half as good. Making it is real easy. Ensure that you sweat the methi out so that the bitterness disappears. Add the potatoes, salt, red chillies. Add water to cook the potatoes. Thats it. Oh, don't forget a dollop of ghee at the end. It will smell mouth watering.
Recipe
Ingredients:
1 Bunch Methi/Fenugreek leaves
2 Medium sized potatoes peeled and diced into cubes
1 tsp red chilli powder
2 tbsp ghee
1 cup water
Salt to taste
Method
Clean and wash the methi and then chop it finely.
Take 1 tbsp ghee to a hot kadhai. Add the methi leaves and 1 tsp of salt. This will cause the methi to release water. Keep stirring until all the water has evaporated
Add the potatoes, red chilli powder and stir. Add half a cup of water, cover, and cook on reduced heat. When the potatoes are done, turn up the heat, and allow the residual water (if any) to evaporate.
As a last step, stir in 1 tbsp of ghee just before switching the heat off.
We usually have this dish with roti and dal, but a secret delight is to have it as an accompaniment to curd rice. Try it, am sure you will love it as well
Don't get me wrong, I love methi. What I do not enjoy is cleaning the methi. It is a tedious process where you need to pick out each leaf from the stem.
A few days later when surfing channels, I came across one of my Oh yes, I can watch this any number of times movie on the telly - Avengers. So I sat down to watch it, when, my Mom whispered to me again - You have not eaten any greens this week. That's when I remembered the methi lying forgotten in a corner of the fridge and decided to multitask. I must say I spent the whole movie at my methi cleaning effort. Now that the major work was done, I was excited. What to do with all these leaves. So I decided to make a day out of it.
We started the day with a lovely breakfast of Methi Parathas and then I made Aloo Methi for lunch.
The secret behind my mom's aloo methi, just like most other things she makes is the Ghee. Aloo Methi made in oil will never taste half as good. Making it is real easy. Ensure that you sweat the methi out so that the bitterness disappears. Add the potatoes, salt, red chillies. Add water to cook the potatoes. Thats it. Oh, don't forget a dollop of ghee at the end. It will smell mouth watering.
Recipe
Ingredients:
1 Bunch Methi/Fenugreek leaves
2 Medium sized potatoes peeled and diced into cubes
1 tsp red chilli powder
2 tbsp ghee
1 cup water
Salt to taste
Method
Clean and wash the methi and then chop it finely.
Take 1 tbsp ghee to a hot kadhai. Add the methi leaves and 1 tsp of salt. This will cause the methi to release water. Keep stirring until all the water has evaporated
Add the potatoes, red chilli powder and stir. Add half a cup of water, cover, and cook on reduced heat. When the potatoes are done, turn up the heat, and allow the residual water (if any) to evaporate.
As a last step, stir in 1 tbsp of ghee just before switching the heat off.
We usually have this dish with roti and dal, but a secret delight is to have it as an accompaniment to curd rice. Try it, am sure you will love it as well
