Methi- matar- aloo sabzi

Methi = fenugreek

Matar = peas

Aloo = potatoes

Sabzi = cooked vegetables

Winter brings abundance of vegetables in our Tropical country. Cooking and eating becomes a favorite exercise during this season.

Fenugreek comes with several health benefits and not a popular green due to its metallic taste. It is popularly used, both as fresh and dried to season lentils, vegetables, meat and fish. this is a very useful and beneficial vegetable for diabetics. Several vegetables are added to fresh fenugreek leaves to enhance not only taste but variety.

Presenting here is Methi- matar -aloo sabzi of the Winter platter 1.

anti -clockwise : Kurkure aloor chorchori, methi-matar-aloo sabzi, dal makhani, plain paranthas served with onion slices

This is just one way to cook fresh fenugreek from it’s innumerable variety.

Here’s what I did…………

INGREDIENTS

1 bunch – fresh fenugreek ( aprrox. 150 gms)

1 nos – medium sized potato

1/2 cup – fresh shelled peas

1 nos – green chili

2 tsp – oil

1 nos – dried red whole chili

pinch of asafoetida

salt to taste

METHOD

Pick the fenugreek leaves off the stalks. Discard the stalks. Rinse the leaves well, a few times in flowing water. Leave it to drain in a colander.

Peel and dice the potato. Wash and keep aside.

Slit the green chili halfway to the center.

Heat oil in a pan and temper with asafoetida and dried red whole chili. Add the diced potato. Saute for 2-3 mins. Add the peas and green chili. While the potato and peas get sauteed, roughly chop the fenugreek leaves. Add this to the potato and peas. Stir well, adjust salt. Lower the heat, cover and cook till potato and peas turn soft.

Increase the flame and keep tossing / stirring till all moisture dry up.

Take it off fire.

Serve hot with chapatis or paranthas.

Happy cooking !! 🙂

Cheers !! 😀

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