Today, the recipe I am posting is very close to my heart. It is a simple sabzi, prepared in less than 30 minutes, and is yet so delicious and heartwarming. The sabzi, I am talking about Aalu Methi. Aalu means Potatoes, and Methi means Fenugreek. This dish combines potatoes and fresh Fenugreek leaves with a few Indian spices.
I have special memories associated with this food as I used to carry it in my lunch box quite often during my school days. I used to take it with parathas in my lunch box, and it all tasted fantastic even after it got cold. So, every time I make this at home, it brings back the memories of my school days and reminds me of the wonderful time I had with my friends. Here, I am talking about the years before 1995. It seems really long back, but it is wonderful how some smells and tastes remind us of certain people and some places and allow us to time travel without any sophisticated gadgets!
Before I get on with the recipe, I would like to touch upon the key ingredient of this dish, i.e., Methi. Fenugreek is called Methi in Hindi. It is a leafy vegetable that has a slightly bitter taste. It is used in many forms in Indian kitchens. We use Fenugreek seeds, fresh leaves, and even dry fenugreek leaves. Each has its unique taste and flavor and a different application based on the dish that is being prepared. It is also found that Fenugreek has many health benefits, like increasing breastmilk in feeding mothers and reducing menstrual cramps, and it is recommended as a dietary supplement for diabetes.
In India, the fresh leaves are combined with Potatoes, Paneer, chicken, mutton, etc., to make curries, or they are combined with lentils to make Methi dal and even added to Parathas and Theplas to make for a tasty and nutritious breakfast.
While these fresh leaves are very easily available in India, finding them in Germany can sometimes be challenging. Though in big cities, they are easily available, in small cities, it is not always the case. But the good news is that fenugreek is very easy to grow. Even if you know nothing about gardening, you can grow fenugreek. You only need fenugreek seeds, which you can easily get from any Indian store. Sow them about 1 inch deep in the soil, water the plant daily, and in about 5-6 weeks, you will get fully grown fenugreek leaves.
Every year, I grow fenugreek in my balcony garden from the beginning of spring through the summer, and I easily harvest about 5-6 times during this time. You could try this too but just remember to move the plant to a shaded area when the day is very hot.
Fenugreek is a treasure of goodness, so try to include it in your diet. I shall share other recipes with Fenugreek soon, but today, it’s time for Aalu Methi Sabzi ( Sabzi made with Potatoes and Fenugreek leaves).
Ingredients needed for Aalu methi:
- Potatoes: 5-6, washed, peeled, and cut into medium long prices.
- Fresh Fenugreek leaves: a big bunch (9 approximately 250 gms of leaves), washed and chopped
- Oil: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Ginger and Garlic: 1 tablespoon, finely chopped
- Onion: 1 big, finely chopped
- Tomato: 1 medium-sized, finely chopped
- Turmeric Powder: 1 teaspoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 tablespoon
- Garam Masala: 1 teaspoon
- Salt: 1 teaspoon or to taste
Recipe for making Aalu Methi Sabzi
- Heat oil in a pan and fry cumin seeds.
- Then add chopped onion, garlic, and ginger and fry till the onions turn translucent.
- Then add tomatoes.
- Then add all the spices – Turmeric powder, chili powder, Garam masala, coriander powder, and salt.
- Reduce the heat. Cover the pan with a lid and let it cook for 3-4 minutes or till the oil separates.
- Add potatoes. Close the lid and cook the potatoes on medium heat till they are 80% done.
- Now add the fenugreek leaves.
- Close the lid and cook on medium heat for another 5-7 minutes.
- Mix well and serve.
You can serve this sabzi with Roti or Paratha.
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