Methi Aloo is an easy and healthy dish which is taken as main dish or as sides. I have prepared this dish in exactly 5 minutes cooking time. I have some boiled potatoes which saved my time. This is a smart way to fast cooking. I always keep some boiled potatoes in my fridge which are life savers in hurry.
Also in another blog I had given a tip of faster cooking with leafy vegetables. Read here! When you have spare time just clean the leaves from the stems and store in a air tight fridge box or poly bag in refrigerator. At time of cooking just wash them and chop. Most of the time we hesitate making such leafy vegetable with an excuse that it takes long to clean.
So lets cook smart with some more easier technics. One more such smart idea is my ready to eat curry paste. Read the recipe here!
Lets make this easy methi aloo fry in 15 minutes cook time.
In this dish fenugreek leaves are sauteed with potatoes and other spices.
Course: Leafy Special, Main Dish, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
1cupchopped methi leaves
4mediumPotatoes(boiled or raw)
1tspRed Chilli Powder
Clean leaves and soak in a bowl of water for 10 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop them finely.
Heat a pan. Add 1 tbsp oil. Add cumin seeds and let them crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 - 3 minutes.
Chop the potatoes (boiled or raw). If using raw potato then saute on low flame and covered lid for some time till potatoes are cooked soft upto 90%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potato then saute for 1 minute on medium to high flame.
Add coriander powder, red chilli powder, turmeric powder, salt and mix well. Use half amount of spices and keep rest half to add after adding methi leaves. Saute for another minute.
Add chopped methi leaves and rest spices. Mix well. Cook on low flame for 5 minutes till leaves are cooked completely.
Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.
This is one of the most common and popular dish in North India. Its not only healthy but also easy to make. This is good food for toddlers and kids. My kid loves this paratha. So I keep them in his tiffin box. In this way kids will get the goodness of fenugreek leaves to your kid. Methi paratha goes best with raita, plain curd, tomato sauce or any curry. You can serve them with tea/ coffee in breakfast or tea time as snacks. It’s also called as Thepla in Gujrat. Unlike aloo paratha they are very light and healthy.
Methi or fenugreek is light bitter in taste. But I love that bitterness blended with other spices while making any preparation. This is one of the excellent food for diabetic patient. All bitter vegetables are like a boon to diabetic patients. They keep balance and reduces blood sugar level. But be careful in cleaning the leaves thoroughly before using any leafy veggies.
Methi Paratha is one of the healthier breakfast option in North Indian Cuisine. its main ingredient is Fenugreek leaves.
Course: Breakfast, Kids Special, Main Dish, Roti & Paratha
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Wheat Flour- 1 cup
Salt as per taste
Water – As required
Methi – 1 bowl Finely chopped
Refined Oil/ Ghee – 6-8 tbsp
Green Chilly – 2 finely chopped
Coriander Powder – ½ tbsp.
Red Chilli Powder – ½ tbsp.
Turmeric powder – a pinch
Take a mixing bowl. Add finely chopped methi leaves, green chilli, salt, coriander powder, red chilli powder and mix it well.
Add 1 cup of flour and one tbsp oil to the mixture. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium size balls.
Then roll out the balls evenly into circle with help of rolling pin.
Heat a pan on high to medium flame and place the rolled paratha on it. When the base is slightly cooked flip it to the other side to get it cooked.
Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
Flip again once or twice to cook it properly on both sides.
Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ pickle or any curry of your choice.
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Traditional Kadhi is one of the easiest and common dish in North Indian cuisine. This is made by mixing spiced curd and gramflour as thickening ingredient. Tampering can be done with only cumin seeds and asafoetida or 5 seeds (Cumin seeds, mustard seeds, fenugreek seeds, coriander seeds and few fennel seeds) can be used. I like only cumin seeds and all other powdered spices. Kadhi goes best with plain steamed rice or jeera rice and paratha. However when we talk about kadhi it’s not considered as very nutritious and healthy because of the addition of deep fried dumplings of gram flour (pakodas). So this version of Fenugreek & Spinach Kadhi is what you can always try. Trust me it tastes so yummy you will fall in love with this healthier version.
It has more of green leafy vegetables than flour and oils into it and that’s how its more nutritious. Also the fried pakodas are replaced with healthier version by adding steamed/ boiled dumplings (Dhokli). So try this new version of Methi Palak Kadhi with steamed dhokli. This recipe is also useful and healthier for diabetic patients and is ketogenic diet.
Friends please try this yummy recipe and post your comments and feedback here. If you have done few more modification in the recipe then please share in comment as sharing is caring and we all will be happy to learn.