Methi or fenugreek is probably one of my favourite green vegetables that I enjoyed even as I child.
I gave my mum a very hard time growing up being a terribly fussy eater but I always loved methi with potatoes. It’s a good way to add some more greens to your plate with this recipe I am sharing with you.
Methi is naturally a bit bitter but when you make it a spicy, the bitterness seems to go away. Once it’s cooked you can’t taste it with the chilli and masala. That’s the way I like it.
We usually get it in bunches that costs between fifteen to twenty rupees. And we have to pluck the leaves ourselves, my Granmother did this bunch so that made it so much more quicker. Thanks Gran!!
This recipe is really easy and also it goes well with any kind of rotis. I really love it with jowar ki roti or millet handbread. I guess there is no specific way to make, everyone does it differently in India. This is how mum did it.
3 or 4 cloves of garlic, chopped
1 diced onion
2 medium sized potatoes unpeeled and quatered
1 bunch of Methi leaves, washed well with salty water
Put a bit of oil in a non-stick pan and add the onions and fry them till they become brown. After this add the garlic and potatoes. Now add your methi leaves and cover till they shrink in size. Now add the masalas and salt. Mix it well on a high flame so all the water has evaporated. Poke through the potatoes to see of they are cooked. Once cooked, it’s done.
You can also replace potatoes for paneer (cottage cheese) or even tofu, it tastes just as good.
It doesn’t take up much time at all. And tastes so good. Really!!