Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it.
4 Potatoes peeled and cubed
1 bunch fresh Fenugreek Leaves or 1/2 pk frozen
1 Tbsp Oil
1 small Onion finely chopped
3 cloves Garlic finely chopped
Green Chilies – to taste, finely chopped (optional)
1/2 Tbsp Coriander Powder
Red Chili Powder – to taste
1/2 tsp Turmeric Powder
Salt – to taste
1 medium Tomato – chopped
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
9. Serve with Chapati or other flat bread.
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