Methi Aloo ( Fenugreek leaves and potatoes)

                                                Methi Aloo ( Fenugreek leaves and potatoes)



With so many options of the greens that we can have, fenugreek leaves, is an old time favorite of the  Punjabi north Indian household. As soon as  the winters start setting in northern India, the vegetable vendors start carrying gorgeous bunches of these beautiful green leaves to sell.

I saw my grandmother and my mother picking these every week  to make various dishes from it to add variety  the vegetarian fare that they dished out day after day. Even if it meant 1 hour of laborious plucking the leaves of the stems to get them enough to chop.

When sold as a vegetable in India the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. As these are taken fresh from the soil along with the roots, the bunches require a thorough  soaking and cleaning with running water. The process had to be repeated multiple times to have a satisfactory, non muddy and ready to cook appearance.

 These leaves have a slightly bitter taste so by sautéing them they lose that bitterness and add a distinct flavor which is favorite of many and yes this is an acquired taste.



 On surfing the internet I was pleasantly surprised that it is used  by many other countries such as Turkey, Egypt and Yemenite Jews following the interpretation of Rabbi Salomon Isaacides, Rashi, believe fenugreek, which they call hilbeh, hilba, helba, or halba  is the Talmudic Rubia . They use it to produce a sauce also called hilbeh, miniscent of curry. It is consumed daily and ceremoniously during the meal of the first and/or second night of Rosh Hashana (Jewish New Year) which is being celebrated this weekend!

 Ingredients

2  bunches of  fenugreek leaves removed from the main stem and chopped finely and cleaned under water ( as these cook they release water and hence reduce in quantity by 1/3 of original put quantity )

2 medium sized potatoes  small cubed

2 cloves of garlic chopped finely

2 small green chillies slit lengthwise deseeded if you want it to be less spicy...I add it with the seeds!
1 tsp cumin seeds
1/4th tsp dry coriander powder
1/4 tsp red chilli powder
1 tsp  or salt to taste

11/2 tablespoon vegetable/ canola oil


In a non stick  wok shaped pan put oil and heat it. Add garlic and green chilies and cumin seed, salt and fry for two minutes as soon as the garlic starts to brown add the red chili powder and the in 30 seconds add the chopped potatoes give them a stir for two minutes and add the fenugreek leaves

 

 

 

 

Keep the mix on a low flame and keep stirring. Do not cover the vegetable, as steaming it with a covered lid will result in a more bitter taste.
In about 20 to 25 minutes your vegetable will be ready when it looks like the pic on the top  and when all the water has dried. Pls see the pics to show you how the leaves reduced!.... Hoping you enjoy!