Aloo methi/ Dry potato fenugreek leaves subzi/ Aloo menthya soppu palya

Are you a kind of person, always on toes and looking for some healthy but quick to make recipes? Here is one such dish, Aloo methi, a dry palya.. You can make it with minimal ingredients in half an hour if you keep fenugreek leaves cleaned and ready. This stir fry is flavorful with slight bitterness of fenugreek/ menthe soppu. It can be served as side dish for chapathi/ rice to make your meal healthy and nutritionally rice. Including leafy vegetables in regular diet is always proved to be best to supply multiple nutrients such as vitamins, calcium, iron, dietary fiber…

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 3

Ingredients:

Fenugreek leaves – 1-2 bunch (about 2 cups tightly packed)

Potatoes – 4 (medium)

Salt – to taste

Chilli powder – ½ tsp or Slit green chillis – 1-2

Garam masala powder – ¼ tsp (optional)

Oil – 2 tsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Dry red chilli – 1

Garlic – 5-6 cloves

Method:

• Wash potatoes and cook in a pressure cooker with water for 3-4 whistles. Keep aside & let the pressure to be released.
• Meanwhile, clean fenugreek leaves by removing root & hard stems. Wash well with running water. Chop roughly and keep aside.
• When cooker is done, remove the potato skin and dice/ cut potatoes into desired shape and size.
• Now heat a pan, add oil, mustard seeds, cumin, peeled & crushed garlic and minced dry red chilli.
• On spluttering, add slit green chilli (if using) and add chopped leaves and fry until cooked & raw smell goes off.
• Add salt, red chilli powder, garam masala powder and cut potato pieces. Mix everything well and heat for couple of minutes.
• Garnish with chopped coriander if you like.
• Serves warm palya with chapathi or rice.

Notes:

• I always make less spiced side dishes & you can adjust according to your taste.
• You can replace fenugreek leaves with other greens such as palak, tender moringa leaves...