Fenugreek (Methi) is used both as a herb (the leaves) and as a spice (the seed). Fenugreek seeds are commonly used in the preparations of pickles, curry powders and pastes. Fenugreek leaves on the other side are used to make curry (sabzi) with potatoes or and spinach & eaten with Roti or Parantha.
I love Aloo Methi and the aroma of the fresh fenugreek leaves. I made this today after a long time and enjoyed it with Hot Chapattis and Yogurt on the side. Chapatti, Sabzi and Yogurt makes it a perfect meal!
Here is the most simple recipe (Click here for printable recipe)
1 Bunch of Fenugreek leaves (Clean Leaves separated from Stems and washed thoroughly)
2 Potatoes (Chopped)
1/2 Tsp Ginger (Chopped)
2 Green Chillies (Chopped)
1/2 Tsp Cumin Seeds
1/4 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt and Red Chilli Powder- To Taste
2 Tbsp Vegetable Oil
1. Heat Oil in a pan. Once oil is heated, add cumin seeds. Once they change their color, add cumin seeds and green chillies to the oil. Stir for 10-15 seconds.
2. Add all the dry spices to the oil (Salt, Red Chilli Powder, Turmeric Powder, Garam Masala and Coriander Powder). Mix them well for 10 seconds.
3. Add the potatoes and the Methi (Fenugreek Leaves) and mix well so that they get coated with spices evenly and nicely.
4. Cook until Potatoes are tender and the curry (Sabzi) looks well cooked.
SERVE HOT with Chapattis or Parantha. Don't forget Yogurt on the side :)