Wednesday, July 23, 2014

Aloo Methi Subzi / Aloo Methi Curry / Potato Fenugreek Leaves Gravy

Well this particular side dish is healthy and I had tagged "Kids" as well as "Weight Watchers".Use little oil for Weight Watchers and garnish with butter for kids
Potato is indeed everyone's favourite and kids tend to avoid methi leaves owing to its bitter taste and this subji is boon to such kids


Ingredients and Preparation
Part 1 - Steaming
  • Potato / Aloo - 3 or 4 depending upon the size
  • Turmeric - 1/4 teaspoon
Peel potatoes.Chop into cubes and steam cook for 10 minutes with a pinch of turmeric.It will be 1/4th cooked

Part 2 - Methi leaves
  • Methi leaves - 2 small bunches
Wash and clean methi leaves.Pluck it.No need to chop


Part 3 - Seasoning and Saute
  • Oil - 2 teaspoons
  • Cumin seeds / jeera - 1 teaspoon
  • Red chillies - 3 or 4
  • Tomatoes - 2 (chopped)
  • Turmeric - little
  • Garam masala - 1/2 teaspoon (optional)
  • Chilly Powder - 1 teaspoon
  • Salt - 1 teaspoon or more
Part 4 - Garnishing
  • Lemon - 1 teaspoon
  • Butter - 1 tablespoon (only for kids)
Method
  • Heat oil in a kadai.Season with jeera and red chillies
  • Add tomatoes and saute it with a pinch of salt
  • Put methi leaves and swirl it once
  • Add steamed potatoes and put garam masala, chilly powder, salt and turmeric.Pour around 1/4 cup water and mix well
  • Keep it closed for 5 minutes in a medium flame so that everything will gel together
  • Open the lid.Switch off the stove and add lemon juice
  • Top it butter before serving it to kids

It goes well with RotisPlain Paratha and Jeera Rice