Saturday, January 15, 2011

Made with Methi

Checking out what was what on the fresh herb shelves at the Asian vegetable shop in Dandenong Plaza, saw fenugreek leaves. Bought a bunch a home, then searched the web on what to do with it as Sri Lankans cook with fenugreek seed but not the leaves.

Apparently, fenugreek leaves or methi is so popular in Indian cooking, there are entire web sites dedicated to this herb. So guess I’ll have to buy a few more bunches and try out some more dishes. In the meantime, this is one cobbled together from three or four different recipes on the web for Aloo Methi aka potatoes with fenugreek leaves

What I used: 
* 1 ½ cups fresh fenugreek leaves/methi (washed and chopped) = 1 bunch from the Asian veg store
* 500-750g potatoes (cubed and cooked in the microwave)
* 2 small onions, sliced
* 1 large sprig curry leaves (about 15-20 leaves)
* 2-3 whole dried red chilles (broken into large bits)
* 2 garlic cloves, chopped finely
* ½ teaspoon cumin seeds
* 1 teaspoon red chilli powder
* ¼ teaspoon turmeric powder
* Pinch garam masala
* ½-1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 2-3 tablespoons oil

What I did:
To hot oil, added cumin seeds, then curry leaves and broken dried chillies. Next added the onion, which was fried until translucent. After that, added chopped fenugreek leaves and fried for a few minutes, then the put in the rest of the spices with the cubed potatoes. Stir-fried until the potatoes were well-coated for about 5-10 minutes.

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