How to make Aloo Methi

Methi aloo is a very simple dish, but simply amazing where its taste is concern. Though farmers have this methiji bhaji, prepared in their own way with raw onions crushed with palm and bajra roti ( millet ), a typically north Indian food.
I must say this aloo methi is one such staple food which is relished by many Indians.

Fenugreek leaves have many benefits where as health is concerned, a cooling and aromatic with vibrant green texture is so good for visuals and health, its helpful for pregnant females, is good for weight loss, reduces dullness, dizziness and drowziness, and many such benefits.

Though I like it with bajre ki roti, I still remember having it with my grandma but that recipe is a bit different to the one I am sharing here…surely will share my methi bhaji variation soon.

Though now a days small fenugreek leaves ( methi ) is available in market and known as baby fenugreek leaves, they simply amazing and you can make this recipe with baby fenugreek leaves.

INGREDIENTS:
1 bunch of fresh fenugreek leaves (Methi )
1/2 tsp cumin seeds
2 medium sized onions
4 -5 green chillies slitted and cut into four
7 – 8 cloves of finely chopped garlic
1 medium sized potato chopped into thick cubes.
salt
oil

METHOD:
1. Remove the leaves from the stem and discard the stems.

2. Fill a large bowl with water and place the fenugreek leaves ( methi ) in it and then with the help of your both hands remove the methi and place on the strainer, discard the water. Again fill the bowl with fresh water and place the leaves , and then again remove it and place on the strainer, discard the water. Do this process three times as all the dirt resides down at the bottom of the water, so by doing this process, you get clean fresh methi….

3. Now chop the fenugreek leaves coarsely and keep in strainer aside.

4. In a pan heat oil, add cumin seeds, let it splutter, add garlic and saute until it turns golden.

5. Now add green chillies and saute for a second.

6. Add thickly chopped onions and fry till it turns translucent.

7. Now add methi bhaji, salt, potatoes and fry on high flames, until the leaves have shrinked.

8. Now keep on low flame until the potatoes are completely done, adjust the salt if required.

9. Serve hot with chappati or bajra roti with whole crushed raw onions.

( crushed onions )

NOTE:

Always select bunches that are fresh and green in color.
Boil the water and immerse the leaves ( methi bhaji) in the boiling water for few seconds, then immediately put into cold water, remove and strain it, allow it cool and then use it, this helps in retaining its green color and takes less time for cooking.
You can increase or decrease the quantity of green chillies as per your preferences.
I sometimes add chauli bhaji ( amaranth greens) with methi bhaji in this recipe, if you want you can also can add.
Another way of cooking methi bhaji : Once you add onions ( continue till this step ) when they turn translucent , add potatoes with desired salt. Cover and cook until the potatoes are almost done, now add the thickly chopped bhaji ( methi ) and again cook for few minutes. By this method the bhaji shall not over cook and retain its nutritious values and its green colour . I prepare in both the ways, cook in either of the ways , both are perfectly fine as far as you comfortable cooking them.