Methi Patata

Methi patata

Methi or fenugreek leaves, is one of my personal favourite and I always like to relish it with some really hot khichdi, or plain rice.Though bitter, Ilike the flavour it imparts to any dish, be it methi patata (potatoes) or methi paneer (cottage cheese).Even the dried methi leaves called kasuri methi holds a special position in my kitchen, since I use it in all various curries and gravy based preparations

Here is a simple recipe to convince fussy eaters ,who throw tantrums when served green veggies, since it is made along with potatoes .And I am yet to come across a child who can resist potato in any form

This dish goes well with any type of rice or rotis and it can be camouflaged by mixing into a dough of wheat flour and preparing parathas out of it

So here is recipe:

Methi Patata
 
Author:
Recipe type: Side dish
Serves: 3
Prep time:
Cook time:
Total time:
 
Quick stirfry methi with potatoes
Ingredients
  • Fresh fenugreek leaves 1 small bunch
  • Potatoes 2
  • Ginger and garlic paste 2 tsp
  • Green chillies 2-3
  • Tomatoes 2
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Salt to taste
  • Oil 1 tbsp
Method
  1. Pick the leaves of methi and wash them thoroughly
  2. Peel and dice potatoes into 1 inch cubes, add salt and keep aside for 5 min.Fry these till half done
  3. In a frying pan, put some oil and add ginger garlic paste
  4. Saute for few seconds, then add chopped methi leaves and saute till methi changes colour
  5. Add chopped tomatoes and green chillies, salt, dry masalas and stir fry for some more time
  6. Add fried potatoes, mix well and add some water
  7. Let it cook on low flame till potato is cooked and all the water is absorbed
  8. Serve hot with phulkas or steamed rice or khichdi

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19 thoughts on “Methi Patata

  1. Hi Alka.You blog is great.I trie your aloo methi and bhooga chawar.Amazing.Thanks God Bless.

  2. Hi Alka,

    I love this sabji but i i m in USA & we don’t get fresh methi here. We get dry methi & i m not sure how to make with it. Can you please help me out.

    Thanks,
    Vanshika.

  3. OMG lastnight for supper I made methi patata for the very first time in my life!!!!!!! I followed your recipe and it came out great but I guess it could have been even better if I used fresh methi leaves (here it is hard to find fresh methi leaves , so usually I get frozen methi from the Indian store and use that). My hubby is Gujju but he doesn’t mind Sindhi food at all, he really likes Sindhi cuisine and ofcourse now loves methi patata as well. My mom made methi patata last time when I went to visit her and now hubby and I are going there on the 20th for winter break I am so excited, I will get to eat a lot of ‘good’ sindhi food! lol no matter how hard I try, nothing turns out as good as moms food (I guess its because cooking is totally new to me, yeah I have never before cooked in my life just started couple months ago and LOVING it and simply love to try out new recipes like every other day, specially our Sindhi recipes and so far everything came out good) and hey as people always say :”where there is a will there is a way” lol…One day one day soon I will be a better cook (hopefully like my mom) 🙂
    Thanks for posting all the wonderful Sindhi recipes!!!!!

  4. Dear Alka,

    It was really great reading your blog! Thank you so much for blogging about homestyle Sindhi food. Totally love the simplicity and authenticity of your recipes. It gave me a really warm feeling.

    cheers,
    musical.

  5. Hi surraya,
    Since i had never got an opportuinity to live wid Americans or Europeans so i don’t know how do they react to all Indian cooking
    I don’t claim that this is authentic recipe,coz i have been unable to get info on net about everything in sindhi cuisine.Just few typical foods like kadhi,saibhaji,mutton etc are mentioned everywhere on the name of sindhi cuisine.Also i don’t feel that anyone follow a recipe as it is,everyone adjusts the quantity and spices according to their taste,so this might be a modification to authentic one.But i can definately say that this is one of the good ways to include healthy leafy veggies in ur diet

    Hi ranji,
    Thanks for ur comments…keep having loads of greens in ur daily menu

    Hi Sri,
    I m glad that u found it tempting:)

    Hi sagari,
    Yes it taste really good…atleast i find it yummy;-)

    Hi medha,
    You sure gonna drive me crazy with these….i m on cloud nine;-)

    Hi bhags,
    Good u like methi,but i wud like to take this opportuinity to refer u the spinach in sindhi style(its recipe is available on this site with name Saibhaji and i m sure u wud like it

    Hi jayshree,
    actually thats the way to eat food,less spices and less cooking,but i love it bit spicy .But u surely keep it eating healthy way
    cheers

    Hi sia,
    I m sooooooo happy that u liked shimla mirch and i m eager to know the changes u made,i wud love to modify it to make it more tasty

    Hi sushma,
    Welcome to this place,hope u will enjoy coming back again and again

  6. Nice one.. first time here you hv got very interesting recipes.

  7. hello alka,
    i tried ur dhaas shimla mirch recipe yesterday night and i am so in love with it 🙂 both me and my hubby enjoyed it a lot and it has become our family fav now 🙂 thank you for that wonderful recipe. I will be posting it my blog soon with little modification i made.

  8. I love this combo too….I use only turmeric and salt along with this so that I can enjoy the flavour of methi to the fullest.

  9. I love aloo methi….and methi is my fav green, i like it more than spinach

  10. deleciousss methi aloo alka

  11. Alka..that plate looks so tempting!…

  12. yummmmmmmmmmm..love the combo of spinach and potatoes…love it:)..perfect combo with rice..

  13. Surrayya Kapri says:

    hi Alka
    What I like about this recipe and generally Sindhi food is that it tends to less spicy, like this one contains 1/2 tsp of coriander powder. Usually desi food contains ‘smelly’ spices (like a ton of coriander powder, cumin powder along with garam masala: a recipe for a ‘smelly’ kitchen) which one can’t cook without nasty comments from the American or European neighbors.
    I don’t know if this is an authentic Sindhi recipe but I like it nevertheless. By the way the murbo was authentic Sindhi murbo right?
    regards
    Karachi

  14. Hi sia,
    Thanks for ur comment.I am always in hunt of recipes that don’t involve too many complicated steps,coz; then i lose my patience in midway and end up wid horrible stuff to eat;-)

    Hi Medha,
    U spoke my words dear,my mother also used to make parathas or toasts for me with the remaining subzi.Btw one more veggie toast that my mom made was of Guaar patata and i used to deliberately save some of the subzi in lunch to get those toasts in evening snacks:-)

  15. oh Methi Aloo, I love this but not when it was cooked forlunch that time I would eat my Khichini with dai, and then later in the evening mom would make the methi aloo toast for me and yummmmmm. I was a very fussy eater as a kid, little better now.

    Thanks for the hint on Mirchi Pakoda will try it next time.

  16. Alka, what attracted me to this dish is its simplicity. i really liked the way u prepared it. bookmarking it for future:)

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