Potato, Fenugreek Greens and Spinach Curry/aloo Methi Palak Subzi

Photo: Malli

Ingredients

1 Aloo/ Potato- cooked half way through in a microwave, skinned and cubed

1 bunch Methi leaves-, washed, separated from the stems

2 bunchs Palak/Spinach-, washed well, chopped up

1/2 teaspoon Haldi powder-

1/2 teaspoon Garlic-

1 teaspoon Ginger-

1/2 teaspoon Asafoetida-

1/2 teaspoon Chilli powder-

2 Green chillies- chopped

1 Onions- chopped fine

1 teaspoon Kasuri Methi (Dried Methi leaves)-

Salt and Oil to taste

Preparation

Method:

Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.

Add chopped onions and green chillies and sauté well.

Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.

Add the fresh methi and spinach leaves and a little oil.

There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.

Stir fry on low fire until all the liquid has evaporated.

Add oil when necessary. The simple sabzi is ready to be served with rotis.

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About

Methi or Fenugreek Greens have delicate oval leaves of a nice bluish green color, maybe a bit bitter to taste but are a wonderful source of minerals like Potassium, Calcium and Iron. They are low in calories and rich in dietary fiber. These leaves aid in digestive disorders and even lower cholesterol and triglycerides.