Saturday, September 13, 2008
Potato and Methi Leaves
This is my entry for Red Chillies' Herb Mania: Fenugreek event.
Potato and Methi Leaves.
Methi alias fenugreek, is a major spice in Indian cooking.
Methi seeds are frequently used in spice powders and as a seasoning ingredient.
Fresh Methi leaves are used as a vegetable.
Now dried methi leaves (Kasoori Methi) is sold in the Indian Grocery stores.
As with any herb, unless you are familiar with the herb, less is more.
Methi is bitter when used in excess and delicious when just the right amount goes into a dish.
As we get methi only in the winter months here, I get 6 of the best bunches, pluck the leaves, wash three times and...guess what...if you are a frequent visitor to this blog you know...freeze them in baggies so I have them year around. My son loves methi and this way I ensure I have it when he announces a sudden visit.
3 red skinned potatoes cubed. (3 cups).
1 cup fresh frozen methi leaves.
Chilli powder, haldi/turmeric and salt to taste.
Cook cubed potatoes with 1/2 cup water, covered, in microwave for five minutes.
It's okay if it's not completely done.
Heat 1 Tbsp olive oil and 1 Tbsp butter in a pan.
Add methi leaves, and fry 2 mins on medium.
Add chilli powder. let it fry with methi for half a min.
Add potatoes and salt, mix well, cover and cook for a few minutes till potatoes are done.
This is delicious with chappattis/rice and rasam (pepper water).
TIP: This dish is good with half cauliflower, half potato and the methi too .
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