>> Sunday, August 19, 2012
Today is the last in the series of Cooking with Greens. It is supposed to be mixed with tuber and naturally I had to select potato. I had planned on making something with Spinach and Potato, assuming I had Corn flour / Makki with me. Only checking later which was quite late, did I realise I was mistaken. The recipe called for a makki roti layer on which this mix of palak and aloo with a lasan chutney as spread. I must tell you that it sounded so very tempting for the longest time that I was planning to make it. If only I had checked my stock.
Anyway when I got palak, I had got some methi as well. So decided to make some simple and quick Methi Aloo Subji for rotis for lunch. This gets done so quickly that you don't have to strain much. With the kids having a long weekend, I made this simple lunch for myself for Saturday.
This is off for my 30 Minutes Meal Mela.
Methi Aloo Subji
Potatoes - 2 medium
Fenugreek Leaves / Methi - 2 bunches
Cumin Seeds - 1 tsp
Turmeric powder a pinch
Red chili powder
Salt to taste
Oil - 2 tsp
How to make the Methi Aloo Subji
Wash and let the methi leaves drain on a colander.
Wash and pick the potatoes. Microwave for 8 mins. Soak in water and peel the skin. Cube into small pieces.
In a non stick pan, heat the oil, add the cumin seeds. When it splutters add the potato pieces. Saute well. Then add the turmeric powder, red chili powder. Combine everything well and simmer for 2 mins.
Now add the drained leaves to the pan, mix well. Cover with a lid and let it cook for 10 mins.
The dish should be very dry, so the water that is let out from the leaves should be cooked well.
Total cooking time for this subji is just about 15 - 20 mins. You will still have time to make rotis to make this a complete meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19