Methi Patata

Alka Keswani — Mon, 09 Jun 2008 19:36:29 +0000

Methi or fenugreek leaves, is one of my personal favourite and I always like to relish it with some really hot khichdi, or plain rice.Though bitter, Ilike the flavour it imparts to any dish, be it methi patata (potatoes) or methi paneer (cottage cheese).Even the dried methi leaves called kasuri methi holds a special position in my kitchen, since I use it in all various curries and gravy based preparations Here is a simple recipe to convince fussy eaters ,who throw tantrums when served green veggies, since it is made along with potatoes .And I am yet to come across a child who can resist potato in any form This dish goes well with any type of rice or rotis and it can be camouflaged by mixing into a dough of wheat flour and preparing parathas out of it So here is recipe: Print Methi Patata Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 3 Quick stirfry methi with potatoes Ingredients Fresh fenugreek leaves 1 small bunch Potatoes 2 Ginger and garlic paste 2 tsp Green chillies 2-3 Tomatoes 2 Turmeric powder ¼ tsp Coriander powder ½ tsp Salt to taste Oil 1 tbsp Method Pick the leaves of methi and wash them thoroughly Peel and dice potatoes into 1 inch cubes, add salt and keep aside for 5 min.Fry these till half done In a frying pan, put some oil and add ginger garlic paste Saute for few seconds, then add chopped methi leaves and saute till methi changes colour Add chopped tomatoes and green chillies, salt, dry masalas and stir fry for some more time Add fried potatoes, mix well and add some water Let it cook on low flame till potato is cooked and all the water is absorbed Serve hot with phulkas or steamed rice or khichdi 2.2.1

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Methi Patata