Potato Stir-fry with Fenugreek
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
What you need?
2 bunches of fenugreek leaves (methi)
2-3 medium sized potatoes, peeled and diced
2 green chiles, chopped small
½ tsp cumin seeds
2 tbsp cooking oil – I used Mustard oil
½ tsp turmeric powder
¾ tsp red chili powder
Salt to taste
aloo methi alu sabji
How to make?
After you have reduced the bitterness of methi using this method, wash it well and squeeze all the extra water out.
Wash the potatoes in warm water thoroughly, and dice in cubes. Keep the size small and equal for even cooking. Keep them aside immersed in warm water until use.
Heat the oil in a deep sauce pan or wok (kadhai). Throw in the cumin seeds and let them splutter
Add in the green chile, turmeric and red chili powder and cook for half a minute on medium gas. Add in potatoes and salt, mix well and cook covered on medium gas for 4-5 minutes. Keep stirring in between to avoid them sticking at the bottom. If required, sprinkle few drops of water so it doesn’t get too dry.
When the potatoes are half cooked, add in methi leaves. Mix well and leave to simmer for next 7-8 minutes, stirring in between. Methi leaves will release some water so you don’t need to add any at this stage.
Check if the potatoes have cooked properly, uncover and cook for a few minutes so if there is some water remaining, it will evaporate. Once it reaches at your desired constancy, turn off the gas.
Serve hot with phulka (roti) and chilled raita aside.
From theveggieindian.com