Sindhi Aloo Methi ( Sindhi Potato and Fenugreek Vegetable)

This simple sabzi (vegetable dish) is made with methi ( fenugreek leaves) and aloo (potatoes). Fenugreek leaves are strongly aromatic and flavourful. Although they have a slightly bitter taste, I love them and fortunately the kids like them too. I pair methi with lentils to make dal methi and also use it to make theplas ( whole wheat flat bread seasoned with spices and fenugreek leaves) apart from sabzis like this one. Although we all really enjoy eating methi, I don't use them as often as I would like to as methi leaves need to be plucked, cleaned and washed (so many times ! ) which is so time consuming and kind of boring. I mean with no outside help available and the never ending chores who wants to sit, clean and wash greens?!. How I wish methi leaves were available in stores, cleaned and pre washed, ready to be used like spinach. Fenugreek leaves are, however, not native to North America and as such I have not seen them being used in North American cuisine. Fresh methi leaves are available year round in the Indian stores which is a blessing, in fact some Canadian super markets also carry them along with a host of other Indian products which pleasantly surprised me when we moved to Toronto.

Fenugreek or methi leaves are very rich in vitamins and minerals. A 100-gram serving of fenugreek leaves provides about  50 calories, 6 grams of carbohydrates and 4 grams of protein. They are also a great source of dietary fibre, potassium and vitamin K. Additionally, they also provide vitamin A, calcium,vitamin C and iron. Here is the recipe for this simple and tasty aloo methi.

Sindhi Aloo Methi

Ingredients

• 2 bunches of methi leaves
• 2 potatoes 
• 2 tomatoes chopped fine
• 2 green chillies minced
• 4 garlic cloves minced
• 1/4 tsp hing
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 8 tbsp of water 
• Oil for tempering
• 1/4 tsp sugar (optional)
• 1/4 tsp lemon juice 
• Salt to taste

Method

• Peel and dice the potatoes. Apply salt and keep them aside for about 10 minutes.
• Heat oil in a wok and shallow fry the potatoes till they start browning and are cooked.
• Remove the potatoes and keep them on a paper towel to absorb excess oil.
• In the same oil, add hing, turmeric powder, minced green chillies and garlic and fry till fragrant.
• Next add chopped methi leaves and fry for about 10 minutes till the methi leaves change colour.
• Add the red chilli powder, coriander powder, salt and the chopped tomatoes and fry for some time till the tomatoes are tender.
• Add the shallow fried potatoes and about 8 tablespoons of water, mix well and cook for another 5 minutes till the water is absorbed.
• Serve hot with rotis. 

Notes

• Shallow fried potatoes can be replaced with boiled potatoes.
• You can increase the quantity of water if required.