Methi Aloo (Fresh Fenugreek leaves- Potato Curry)

Fenugreek has properties similar to that of Cinnamon. It has the capability to control glucose metabolism. Hence it helps in preventing and controlling Type II diabetes.It also reduces Cholesterol and Triglyceride levels.

This recipe uses Vendaya Keerai (Fresh Fenugreek Leaves) and potatoes.. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water. This is the way we can remove the bitterness from it.

Here is the healthy and tasty Methi Aloo recipe..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fenugreek Leaves                - 2 handful (Vendhaya Keerai)
Potato                                   - 2 (medium size)
Ginger - Garlic Paste           - 2 tsp
Yogurt                                  - 1/4 cup
Salt                                       - As required
Turmeric Powder                 - 1/4 tsp
Chili Powder                        - 1/2 tsp
Coriander Powder                - 1/2 tsp
Garam Masala Powder         - 1/4 tsp
Oil                                         - 2 tbsp

To Saute and Grind:

Big Onion           - 2
Green Chili         - 1
Tomato               - 2
Cashew Nuts      - 6 to 8 (Optional)
Fennel Seeds      - 1/2 tsp (Sombu)

Procedure:

• Steam or Boil Potatoes. Chop boiled potatoes into cubes. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water and fry it in oil.
• Chop Big onion and tomato finely. Slit Green chili.
• Heat oil in a pan. Add fennel seeds and cashew nuts to it.
• When they splutter add chopped onions and green chili.
• After the onions turn translucent, add chopped tomatoes .
• Cover with a lid and cook it until both onions and tomatoes are cooked completely. Switch off the flame and let it cool. After it has cooled down completely grind it. Now the masala is ready.
• Add some more oil to the same pan. Add Ginger-Garlic paste to it. Saute till the raw flavor goes off.
• After that add ground masala ,salt, Turmeric powder, Chili powder and coriander powder to it.
• Saute for 3 more minutes and then add yogurt and enough water to the curry.
• When it boils, simmer the curry and add fried fenugreek leaves and boiled potato to it.
• Add Garam Masala Powder in another 5 minutes and switch it off.
• Enjoy your healthy Aloo Methi.. 

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...