Methi or fenugreek is a popular herb used across the cuisines of South Asian/Indian sub continent. Its leaves are used as a herb(dried and fresh), spice(seeds) and as vegetable (fresh leaves) too. Its medicinal qualities have been utilised in home remedies and Ayurvedic medicines since ages in India. Its anti-inflammatory and anti-oxidant properties help fight inflammation. It is also said to improve digestive problems such as constipation, indigestion etc. Studies have also found that it may help control diabetes and improve cholesterol level. And to add on top of all of the above, it is also a rich source of Calcium and Iron! Oh yes!
Hush... to tell you frankly, I didn't make this subzi thinking of all the wonders that it would do to me and my two lucky men at home!! Yeah, yeah this is the truth.
On our grand shopping trip yesterday ( we've been avoiding going shopping every week, thanks to darling Corona!), after a couple of weeks, I craved for some fresh greens. And lo and behold, the friendly Asian/Mediterranean/African grocer who displays his colourful & exotic ( anything that this country cannot grow falls into this category Ahem!) produce, collected from around the world had received a fresh supply just at that very moment when we stood infront of his stall! The greens were so green, the reds were so red, the oranges so freshly orange as if they've just been sun kissed at that very moment. Oops sorry went a bit off track, I meant they looked temptingly fresh and amongst them was my catch of the day, week and month - bunches of Fenugreek Leaves( imagine the background music- Ka-ching and a halo of light flashing when you read this bit)
To be honest I did not particularly plan what to do with this 2 bunches that I bought as my prize catch, but you know '' when you want something, all the universe conspires in helping you to achieve it''. All the stars aligned, my big man had picked up a pack of baby potatoes( don't know why), and thus was born the famous Methi Aloo or Fenugreek with Baby Potatoes. Love it and always will. Love the crunch of the baby potatoes with their skin on, earthy flavours of Methi and the thought of eating greens :-).
We usually keep this as one of the side dishes to a main course, but if you want to keep it as the main dish with rice or roti, you may want to increase the quantities accordingly.
Without further ado, here is how I did it.
Prep time: 30mins
Cook time: 20-25mins
2 bunches, washed, cleaned and chopped fresh Fenugreek/Methi leaves
15-20 baby potatoes, washed, cleaned and halved with skin on
2 fat cloves of garlic, finely chopped
1tsp cumin seeds
2 dry red chillies, whole
1tsp dry chilli flakes
1/4tsp asafoetida or hing
1/2 tsp turmeric
2tbsp mustard or vegetable oil
salt to taste
Heat oil in a non-stick pan/kadai on medium high.
Temper oil with the cumin seeds, dry red chillies, chilli flakes, asafoetida, add chopped garlic and turmeric. Saute for about half a minute.
Tip in the potatoes, stir and mix well with the spices. Add salt and saute for about 5-6 minutes
Lower the heat and cook covered for another 5 minutes.
Now add the methi leaves, stir and mix well. Cook uncovered till both the potatoes and leaves are done, say another 10 minutes on low heat.
The subzi should be dry and there should not be any moisture left in the pan
Serve with roti or with rice.
Hint & Tips
Wash methi leaves in several changes of water to remove grit, soil and sand.
Soak methi leaves in salted water for about 1/2 hour to reduce bitterness.
And by the way,
'' when you want something, all the universe conspires in helping you to achieve it'' says Paulo Coelho and I kind of believe him ;-)