#62 Aloo, Methi and Palak Ki Sabzi

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 according to research. The seeds of the plant or methi seeds are used abundantly in my kitchen because I believe they have healing properties for many ailments. I love my greens no matter what they are---Kerala Red Spinach, Kale, Green Spinach or Collards. For over 70 years the animated cartoon character Popeye the sailorman has said many times over “I’m strong ‘cause I eats me spinach”. At least that is how I convinced my daughters to eat their spinach:)

Ingredients:

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

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

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

Haldi powder-1/2 tspn

Garlic- ½ tspn

Ginger- 1 tspn

Asafoetida- ½ tspn

Chilli powder- ½ tspn

Green chillies- 2 chopped

Onions- 1 chopped fine.

Kasuri Methi(Dried Methi leaves)- 1 tspn

Salt and Oil to taste.

Method:

1. Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.
2. Add chopped onions and green chillies and sauté well.
3. Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.
4. Add the fresh methi and spinach leaves and a little oil.
5. There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.
6. Stir fry on low fire until all the liquid has evaporated.
7. Add oil when necessary. The simple sabzi is ready to be served with rotis.

This one is an entry for the Food Palette Green on Torviewtoronto's site.