Aloo Methi

I had posted this recipe earlier this month using kasuri methi(dried fenugreek leaves).This recipe uses the fresh fenugreek leaves.They are really healthy and the health benefits are mentioned in my earlier post.

This easy dish makes a healthy side dish except that sometimes cleaning the fresh leaves are a tedious job.If the fenugreek leaves are tender, there is a short cut- just chop off the roots and wash thoroughly and grind it coursely in a mixer.Else the leaves have to be plucked.If the fresh leaves are unavailable use the sun dried - kasuri methi which is readily available in packs.

To make this dish, you need

Potatoes/baby potatoes 2 peeled and diced (if using baby potatoes can be used whole)
Fenugreek leaves/methi leaves one bunch
Onion 1 medium chopped finely
Tomato 1 large
Salt to taste
Cumin seeds 1 tsp
Garlic 2 3 pods
Oil 2 tablespoons
Chilli powder 1 tsp (or as much as you need)
Turmeric/haldi powder 1/2 tsp

• Heat oil in a pan, add the cumin seeds and let it splutter.Add the onions and fry till soft.Next add the garlic and fry well.
• Add the methi leaves and fry well in the oil until the leaves go soft.Now add the potatoes and cover and cook for 5 minutes.
• Next add the tomatoes and cover and cook.Do not pour extra water this needs to be a nice dry dish.
• Add salt, chilli powder and turmeric powder and mix well.
• Cover and cook until the potatoes are soft.

• Serve hot with hot chapatis or steamed rice.
• Stuff this in a slice of bread with your favorite spread and enjoy a healthy breakfast!!

Sending this to Healthy Morsels @ Taste of pearl city, CC : Vegan diet:Plant based, Lets cook :greens @Tickling Palates, Serve it series:Stir fried@krithi's kitchen & Denny's Oh taste n See, Anu's "SYF&HWS - Cook with SPICES" guest hosted by  Vardhini 

 

 

 

Aloo Methi

I had posted this recipe earlier this month using kasuri methi(dried fenugreek leaves).This recipe uses the fresh fenugreek leaves.They are really healthy and the health benefits are mentioned in my earlier post.

Methi Chicken

Adding greens to meats may sound awkward but its a healthy and tasty alternative to just always having the green leafy stuff with pulses or by themselves.This recipe is a luscious methi/fenugreek leaves gravy with chicken and potatoes.

Fenugreek/methi/vendhayam seeds are reckoned best for lactating mothers as they increase the milk flow.In Mumbai there are special methi ladoos available loaded with methi seed powder,ghee,and dry fruits especially for lactating moms!Methi seeds also help relieve arthiritis,control cholestrol, with high fibre content- consumed with a glass of warm water helps relieve constipation and is commonly believed as a good hair conditioner!Read more here.

Methi leaves and methi/fenugreek seeds

Fenugreek leaves or methi as we know it in India is commonly available during certain months of the year.It reduces to almost nothing if you cook it just by itself so I usually end up adding potatoes until i added them to chicken.Now i save methi leaves if have any to make this gravy.Many households expecially in northern parts of India, dry the fresh methi leaves and store it in a dry container for future use, which is then called Kasuri Methi.Kasuri methi is the dried form of the fresh methi leaves and is readily available in supermarkets and stores like the other packed spices.

You can make this gravy with either the fresh leaves or kasuri methi.

For this recipe in this post, I have used kasuri methi.If you see the pictures you can see the dried methi leaves sprinkled on top.

You need

to marinate
Chicken half kg
Yogurt 3 tablespoons
Ginger garlic paste 1 tablespoon
Salt to taste
Turmeric powder a pinch
Fennel/saunf powder 1 tsp

For the gravy
Whole spices cardamom 3,cloves 3,cinnamon a piece
Onions 1 large chopped finely
Tomato 1 medium
Red chilli powder 1 tsp(or as needed)
Garam masala powder 2 tsp
Coriander powder 1 tsp
Salt to taste
Kasuri methi 2 tablespoons (soaked in water and drained)
Potatoes 1 medium(optional)
Oil 2-3 tablespoons

• Marinate the chicken and leave it aside for 1/2 hour or more.
• Heat oil in a pan, add the whole spices and let it pop, now add the onions and fry well.
• Add the methi leaves to this and fry well in the oil.
• Next add the tomatoes and let it fry well until soft.
• Add the potatoes now if you're using them.
• Add the chicken marinade and all.Cover and cook well until the chicken is soft.(Check for salt in addition the marinade)
• Add the spice powders and mix well and cook covered again until the chicken and potatoes are done.
• Garnish with some more kasuri methi.

Serve hot with pulav or any indian flat breads.

Sending this to Healthy Morsels@Taste Of pearl City, Holi Hai @ My cookbook , hot and spicy treats @ Food corner, Bon Vivant Moments-Savory@Sumees culinary bites,

Methi Chicken

Adding greens to meats may sound awkward but its a healthy and tasty alternative to just always having the green leafy stuff with pulses or by themselves.This recipe is a luscious methi/fenugreek leaves gravy with chicken and potatoes.