Aloo-Methi Masala (Potato-Fenugreek leaves Masala) & Announcing EP Event-Fenugreek leaves or Green Chillies !!

Hi Everyone,

Yet another series of herbs & series is started off at Palakkad Chamayal.The event is guest hosted by Kaveri, my friend, and the theme for this month's EP series is 'Fenugreek leaves or Green chilllies'.Both of the herb & spice have tremendous health benefits, which she has beautifully elaborated in her space.As always, awaiting to see all your flavorful recipes hooked up at Palakkad Chamayal and hoping to see many interesting, traditional and authentic recipes.Kaveri has a vegetarian space and so please link only vegetarian dishes related to fenugreek or green chillies this month.(The main aim of starting this series is to bring out all the recipes with the particular herb or spice.So, please stick to the specific important ones and don't link any recipe where the recipes uses it for just garnish or just with very less importance,I hope u guys understand:-))
I would also like to thank Prathibha @ Cook -Ezee for successfully completing the last month's series 'Basil Or Cardamom", the round up of which is awaited.Thanks to all participants who actively took part in it and looking forward to seeing the same zeal in this coming months too !!!

Kick-starting the event, I would like to share a simple recipe that I often prepare using fenugreek leaves is the potato -fenugreek leaves masala.A perfect one for chapathis and delicious too.Hope u'll enjoy this recipe!!

Here is the YouTube # Shorts on this recipe, check out.

Ingredients
fenugreek leaves(uluva ela/ methi leaves) a bunch
potato 2 medium-sized
onion 1 medium sliced

ginger chopped 1 tsp

garlic chopped 1 tsp
turmeric powder 1/2 tsp
hot chilly powder 1/2 tsp

coriander powder 1/2 tsp

cumin powder 1/4 tsp

cumin seeds 1/2 tsp

asafoetida 1/4 tsp

salt to taste
oil 2 tbsp

Method
-Cut the root portion of the fenugreek bunch and then dip the bunch with stems in a large bowl of water.Wash it 4–5 times to remove any dirt or mud. Rinse well.
-Pluck out the edible leaves, discard all yellow leaves and cut the stem into small bits till you reach the hard stem.Discard the hard stem.Keep aside.
-Heat oil in a pan, pop the cumin seeds.Then add & sauté onions till translucent.Then add sliced garlic cloves, chopped ginger, sauté. Add the spice powders on low flame and sauté.

- Add the cubed potatoes, add salt and add few tbsp of water. Cover and cook covered till more than half cooked.
-Add the fenugreek leaves, toss it well.Cover and cook for 3–4 minutes.
-Uncover the lid and mix well. (Add the microwaved or pressure cooked potatoes now if doing this method to the wilted leaves.)
-Keep stirring until the masala is coated and the leaves are cooked well, and the water content dries up.
-Toss it well, adjust salt and serve it with chapathis!!

Servings~ 3 adults
  

NOTES
* A big bunch of yields only very less masala when cooked.So, buy your leaves bunch accordingly.

* Microwave or pressure-cook the potatoes.I usually peel, wash and cube the potatoes and place it in a microwave.Microwave on high for 10–12 minutes to cook.(If you are pressure-cooking, then peel the skin and cut into cubes). OR Just cut in cubes and do as I did in the reel.

* You can add a tomato to further reduce the bitterness, but we love a little bitter taste, which gets subsided with the onions and potatoes.
So, Looking forward for more yummy & flavorful dishes,you can also link all your old or new recipes with fenugreek or green chilies as main ingredients of the recipe !!

Sending this to EP series-Fenugreek leaves OR Green chillies guest hosted by Kaveri @ Palakkad Chamayal