Spicy Methi-Aloo

I love this slightly bitter-green goodness. I specially love baby Methi/Fenugrek leaves...delicately beautiful to look at and wonderfully good for the body. I prefer the baby leaves because it has more flavor and of-course a visual delight, just look at that..

We do not grow Methi back in my hometown and so when i first tasted it at my in-law's i could not stand the slightly bitter and strong smell, especially the seeds eww.. All that is history...this is now one of my favorite greens and i love mixing it in Dal and especially Aloo. It goes well with cheesy omelets as well and the list goes on...Today i'm sharing my favorite spicy Methi-Aloo recipe..

Ingredients:

Baby Methi Leaves - 1 Cup, roughly chopped

Potatoes - 3 Cups, diced

Onion - 1 Cup, diced 

Garlic - 3-4 Pods, crushed whole

Salt - 1 Tsp or as per taste

Red Chilli Powder - 2 -3 Tsps

Turmeric Powder - 1/2 Tsp

Green Chilli - 1, sliced thin

Veg' Oil - 2-3 Tbsp

Fresh Cream - 1 Tbsp (Optional)

Spring Onion or Coriander leaves for garnish

*Serves 3-4 people as a side dish

Method:

1. Heat oil till really hot and drop in the garlic and fry till brown and beautifully aromatic
2. Add the onions and fry till it is slightly brown, now add green chilli and salt, fry for a minute or two and then add the diced potatoes
3. Add the red chilli powder, mix it up well and then add the cream (if using) and give it a good mix again
4. Fry the potatoes in medium flame for 10-15 minutes, stirring frequently, then add the methi leaves, reduce flame to simmer and steam cook till the potatoes are completely cooked

This methi--aloo hot pot is great as it is or have it with hot rice and some pickle. More information on the goodness of methi here. It's it wonderful to know that it's great for lactating moms even????

Cheers to good health!!