By: Dr.Sirisha Potluri:
Garden to table recipe, fenugreek leaves from our garden! Air fried potatoes to keep the dish oil free.
Ingredients:
Methi ( fenugreek leaves)2-3 cups
Potatoes ( 2 cups peeled, diced and soaked in water for 20 minutes)
Spices ( 1 tsp turmeric, 1tsp red chili powder, 1 teaspoon coriander seed powder, 1/2 tsp mustard seeds, 1 tsp cumin seeds 1/2 tsp methi seeds 6-7 garlic cloves 2 dry red chili 1 tablespoon ginger pieces)
Drain the potatoes of water and coat them with turmeric, red chili powder, salt, now air fry them for 15 minutes at 350F checking in between. ( we can bake them too at the same temperature)
Now in a thick bottom pan add methi seeds , mustard seeds, cumin seeds , dry red chili’s and dry roast them . Now add ginger and garlic pieces and methi leaves , cook them and add turmeric, red chili powder and coriander seed powder and salt to taste.
Methi cooks very fast, so after 2-3 minutes add the potatoes that were airfried, mix everything and sauté for few more minutes.
It can be served with brown rice , quinoa or whole wheat flat bread!
Below is a variation to the above recipe, – In thus we sauté thinly diced onions and Tomatoes and add some ginger garlic paste, spices like cloves and cumin seeds. Next add air fried potatoes and cook for few minutes and add 4-5 cups of thinly diced fenugreek leaves and cook fir 1-2 minutes and off the stove. This is wet variety of aloo methi !
