Winter is slowly creeping into Delhi. Fan speed has reduced. A thin sheet is needed in the morning these days. This is how winter comes every year. And brings the best crops of the year with it. Fenugreek leaves is one of them. It provides a mild warmth within and works as a shield during winter. Today’s recipe is one such simple aloo methi recipe. I made it in the morning for breakfast today. Accompany it with Tawa-hot Phulkas. What else do you want?
Let’s see how you too can prepare this Aloo Methi recipe in your kitchen.
Ingredients:
Methi saag (fenugreek leaves) – 1 bunch (de-stemmed and chopped)
Potatoes – 2 nos. (cubed)
Cumin seeds – ½ Teaspoon
Red chili – 2 Nos.
Hing (asafetida) – A pinch
Turmeric powder – ¼ Teaspoon
Coriander powder – ¼ Teaspoon
Oil – 2 Teaspoons
Salt – To taste
Sugar – To balance the taste
Procedure:
Heat oil in a pan.
Now temper it with cumin seeds, red chili, and hing.
Saute for some seconds.
Add the potatoes.
Add turmeric powder, coriander powder, and salt.
Fry them in low flame.
Let the potatoes be cooked.
Add the methi saag now.
Mix them well.
Lid them.
Cook it well but continue to stir in between.
The leaves will turn moist and combine well with the potatoes.
Adjust the salt.
Add a pinch of sugar. This is just to balance the taste, not to add any sweetness into the dish.
Mix well.
Your aloo methi recipe is ready.
Serve with hot phulkas.
Conclusion:
I just love the winter veggie market. It’s soooooo green, and colorful. Nature has its perfect pallet of colors. So if you get a fresh bundle of methi saag, don’t hesitate to buy it. Prepare this in your kitchen, and love the taste of winter.
Enjoy!
Read other Recipes here.