Methi was an integral a part of my childhood. It is a favourite of my parents, and I guess we imbibed a taste for it growing up. I never considered its easy availability or lack thereof to be an issue - until I landed on these shores. Methi in India is sold by bhajiwallas (vegetable sellers) at every street corner. Bunches of leaves are tied together with string into gaddis or bundles and arranged on wicker baskets sporting an array of other inviting greens like spinach, lal palak (Red Spinach), and bathua (pig weed/ fat hen/ goose foot/ lamb's quarter - take your pick) as well. The only methi I usually come across now is one in a ziplock bag in the freezer compartment!! Luckily the quality of the frozen leaves is good and there is no compromise in the taste - which is more than be said for some other typically Indian vegetables that are sold frozen.
3 cups fenugreek leaves, fresh
1 cup fenugreek leaves, frozen
2 large potatoes, cubed
1/2 tsp haldi (turmeric powder)
1/2 tsp red chili powder
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
1 tbsp oil
1 tsp ghee (clarified butter)
Salt to taste
- Heat oil in a pan. Add the cumin seeds, hing, and then the turmeric.
- Fry until the cumin begins to brown and gives off a cooked aroma.
- Add the potatoes, stir until they are coated with the oil and seasoning mix.
- Add the cumin leaves on top of the potatoes.
- Reduce heat,cover the pan, and cook till the leaves begin to wilt.
- Remove cover, stir the vegetables, season with red chili powder and the salt.
- Stir again, cover and cook till done.
- Pour in the ghee, and stir into the vegetable.
Vegan Substitute: Don't add ghee to the vegetable in the last step of this recipe.
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