Methi leaves and potato are classic combination and they taste awesome together. Yesterday I made this simple stir fry to go with sambar rice. My daughter loves a simple potato roast and I added the methi leaves to it for the extra taste. As for my daughter, I reserved some potatoes before adding the methi leaves. While sauteing methi leaves, it wilts and lets out water. So adding potatoes to the methi leaves will make the potatoes go soggy while cooking because while doing potato roast, there should not be a single drop of water to get a perfect roast. So I sauteed the methi leaves separately and added it to potatoes at the final stage to gt the perfect roasted potatoes along with the soft methi leaves. Serve it while hot and you will surely enjoy it.
Ingredients:
Potato-2
Methi / Fenugreek Leaves-1 bunch
Turmeric Powder-1/4 tsp
Red Chilly Powder-1/2 tsp
Coriander Powder-1 tsp
Salt-to taste
Oil-2 tbs
Procedure:
1. Remove stem of methi leaves, wash and drain water.
2. Chop it finely.
3. In a pan add 1 tsp of oil and add the chopped methi leaves until it wilts and lets out water.
4. Switch flame to low and cook until the water evaporates and the leaves are cooked.
5. Transfer this to a small bowl.
6. In the same pan, add remaining oil and add the cubed potatoes. I cubed it along with the skin. If you are not a fan of potatoes with skin you can peel it before cubing.
7. Add turmeric powder and salt and mix well.
8. Keep on stirring on medium flame until the potatoes are brown and cooked.
9. Add red chilly powder, coriander powder and the methi leaves.
10. Mix well and transfer to a serving bowl.
11. Serve it along with sambar and hot steamed rice. It also tastes great with rasam.Labels: METHI LEAVES, POTATO, SIDE DISHES
