This has been pending for a while. When I heard Rohit is making Methi Aloo, I just had to put it up. Hoping that he hasn't already cooked it & this provides him with some sort of a guidance. Audacity, perhaps!
Rohit & we landed in London together. P & he work for the same client & have their lunch together. Rohit keeps my morale high by complimenting P's tiffin. That makes the chef in me feel good & ensure there is enough for both to dig in from :) A really healthy meal is Methi Aloo with roti or rice, depending on your palate.
1. 2 medium potatoes- cubed
2. Methi (Fenugreek)- 500 gms- chopped
3. Turmeric Powder- 1/4tsp
4. Salt- to taste
5. Oil- to cook
How to :
1. Put salt & turmeric in the hot oil.
Saute the potatoes for 5 mins.
Cover & cook for another 3 mins till a little soft & golden brown.
Tip: Boil the cubed potatoes for 10mins & strain the water before frying, all you who are cooking for diabetics or wanting to avoid fat.
2. Add the methi leaves to the potatoes, mix well, cover the pan & let it cook for 8-10 mins on medium heat.
Check to see that water leaves the methi & the potato & methi is cooking together.
Fry for 2 mins to dry the water.
Remove from flame. Serve hot with rice or chapatti.
Fenugreek has a long history of medical uses in Ayurvedic and Chinese medicine It is used for numerous indications, including labor induction, aiding digestion, and as a general tonic to improve metabolism and health. And for all those of you wanting to fit into that old pair of jeans, methi is also known to fight flab! Start your week with Methi Aloo.