The madness of buying a ton of vegetables from the Indian store happened again last weekend. I am going to blame that on the fact that I get to go to the Indian store only once every three months. The actual problem starts after we reach home when I am bombarded with a lot of tasks from freezing the green chillies, drying curry leaves to trying to finish up the vegetables before they spoil. Once the week is done, I am left with my usual pals aka cabbage, carrots, potatoes and my beloved dals.
As you guessed I picked up this methi bunch and realized that I had already blogged the usual dishes I make with this namely paratha, kuzhambu, dal and rice. What a bummer I say? A quick call to my mom solved the issue when she mentioned the dish where she uses a different variety of greens and also suggested that I try it with methi instead. Tried it, loved it and clicked it for 2 hours. Yeah, that was the crazy part because, however, I tried I could not get the dish to look prettier than this. Don’t let that fool you, it tasted great. Beware that methi does taste a tad bitter. I am sure you already knew that . Right? Off to the recipe.
Aloo Methi (Potato – Fenugreek leaves Gravy)
Tasty and healthy dish with fenugreek leaves and potatoes.
- oil - 1.5 tsp
- onion - 1/2 cup - chopped
- tomatoes - 1/2 cup - chopped
- methi - 1.5 cups - packed (fenugreek leaves / vendhaya keerai)
- potatoes - 1 1/4 cups - mashed coarsely (I used one medium potato)
- salt - to taste
- sambar powder - 1/2 - 1 tsp (use a mix of chilly powder and coriander powder instead)
- turmeric - a pinch
Boil potatoes and keep aside. Heat oil and saute onions. When onions are cooked, add tomatoes and saute until it turns mushy.
Next add the methi leaves and saute for a couple of minutes. Add mashed potatoes, salt, sambar powder, turmeric and a cup of water. Simmer for 10 minutes and turn the stove off. Serve with rice or rotis.
1. Use less water if you want a drier dish.
1 year ago: Spinach and Rice Dumplings
1. Boil potatoes. Mash coarsely and keep aside.2. Heat oil and add onions.3. Saute until onions are cooked.4. Add tomatoes.5. Saute until tomatoes turn mushy.6. Add the cleaned methi.7. Saute for a couple of minutes.8. Add the mashed potatoes.9. Add salt, sambar powder and turmeric.10. Add about a cup of water.11. Simmer for 10 minutes and turn the stove off. Serve with rice or rotis.
Healthy and tasty gravy ready.
10 Responses to Aloo Methi (Potato – Fenugreek leaves Gravy)
Yummy dish …will try soon
Very nice and yummy, it looks very easy and healthy. thank you for sharing. Iam going to try this recipe.
Who can resist to this beautiful bowl,inviting gravy.
like your clicks and dish is awesome.
super delicious curry!!!!
Yummy healthy recipe
You have a very good food blog with great step-by-step visuals!
However,I have one question for you ( please do not misunderstand me) as to why so many of us have started sing alien terms like ‘gravies’ to substitute our Indic terminology!
Gravies pair with non-veg meat dishes & have nothing to do with our vegetarian dishes like dals,Kuzhambu & curries.
So why not stick to our terminology even if we are in USA!
After all we owe this to our Matribhoomi!
First of all thanks for taking the time to comment and for your feedback. The alternate name that I give is merely a translation so my non-Indian readers can relate to what the dish is about by looking at the title. Perhaps, curry might have been a better choice here, but since I associate curry with something dry, I have used gravy to indicate that this dish is on the wet side.
only yesterday i was wondering about your blog posts and here you are with this lovely curry! nice combo i must say Vardhini