How about the most humble aloo methi subji teamed with chapati and green chillies made in a healthy way that suits all age groups!
Aloo methi subji is made using aloo (potatoes) and methi leaves (also called fenugreek). An amazing observation made here is that the time to sort leaves is much more than cooking it and getting done with it.
Here I share my family recipe which is vegan and gluten free and it doesn’ t involve many ingredients and thats because I just love the flavour of fenugreek and adding garlics or onions make that flavour totally go away.
A simple heeng Jeera Tadka is made to aloo methi along with easily available spices like haldi and red chilli powder.
I leave this choice to readers to use and play with ingredients.
About Fenugreek / Methi Leaves
Winters means green leafy vegetables to Indians. Fenugreek or as we call it Methi are quite popular among the others like Sarson (mustard) saag, Bathua and Spinach.
High in Fibre and low in calories, these nutrition-packed methi leaves help lose weight. They are rich in Vitamin C, K, A, B2, iron and are hot in nature. That means, they naturally keep body warm and hence we have them in winters.
Methi leaves help in boosting metabolism, maintaining body sugar levels and is great vegetable for weight-loss and diabetic people.
Sorting them takes a time while cooking them is a play thing even for a beginner cook. While sorting, one may just take the leaves and soft stem and leave the long hard stem part.
There is a slight bitter taste that’s inherent for methi and I don’t mind that at all.
One may chop them or use as is. I have made it without chopping as I was way behind my schedule that day couldn’t chop them.
Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in refrigerator for 2-3 days in winters.
You may chop them and wash the day you wish to cook.
Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water.
After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
I use mustard oil and make this subji in iron vessel. The reason of using iron vessel is that we get the iron for our body right from the vessel.
Trust me upon this, the veggies cooked in iron kadai are superb and no worries of it sticking to the bottom of pan.
Heat mustard oil. Burn it. Cool till its warm, add heeng, jeera, lal mirch, haldi. Immediately add washed methi leaves along with chopped potato. Add salt. Cover it with lid.
Methi would shrink as it leaves water and would gradually change color to a darker green. Once potato become soft and water is absorbed, its done.
How to make Kids eat aloo methi?
As a kid, I was not at all a fussy eater. But when it came to leafy vegetables, I would simply not eat. This was true even when I grew up.
My mother-in-law was an amazing cook and her way of cooking really made it easy for me to not just to learn but also eat in a healthy way.
Leafy vegetables usually have a slight bitter taste and they dont have a texture like other veggies (carrots, gobhi) and kids find it tough to adapt to this taste.
Instead of offering subji to kids, try these tips:
Make a wheat Dough using aloo methi subji. Add 1 bowl of subji to around 2 bowls of wheat flour. Add salt, green chillies, red chilli and ajwain. Use water as required.
You may also make a wheat dough of raw methi leaves. 1 bowl of washed and sieved methi leaves with 2.5 bowl of wheat flour and salt and spices.
Make poori or paratha using above dough and kids would ask more!
Detailed Recipe with Steps
1)Gather the methi seeds. Chop them or use as is. Wash them thoroughly under running water. Take a potato and chop it in not-so thick slices.
2) Take an iron kadai and heat mustard oil till it changes its color from dark yellow to almost transparent color. Let it cool down to warm temperature. Dont add anything in hot mustard oil or it might hurt.
Add spices and immediately add methi leaves and potato (or else spices might burn). Add green chillies, salt and mix well. Cover it with lid.
3) Slowly methi would leave water and shrink too. Keep sauteeing in between. Once all the water is absorbed and potatoes become soft, the veggie is ready. It takes about 5-10 min. Let it be covered for another 5 min after you switch off the flame.
5) Aloo Methi subji is ready. Serve it with paratha or chapati. Enjoy!
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Aloo Methi Subji: A healthy Recipe
- Iron Kadai
- 250 gm fenugreek leaves (unsorted) methi leaves
- 2 medium potato
- 1 tsp haldi
- 1.5 tsp red chilli can adjust
- 1/2 tsp Heeng
- 1 small green chilli optional
- 1 tbsp mustard oil
- salt as per taste
- 1 tsp amchur optional
- Gather the methi seeds. Chop them or use as is. Wash them thoroughly under running water. Take a potato and chop it in not-so thick slices.
- Take an iron kadai and heat mustard oil till it changes its color from dark yellow to almost transparent color. Let it cool down to warm temperature. Dont add anything in hot mustard oil or it might hurt.Add spices and immediately add methi leaves and potato (or else spices might burn). Add green chillies, salt and mix well. Cover it with lid.
- Slowly methi would leave water and shrink too. Keep sauteeing in between. Once all the water is absorbed and potatoes become soft, the veggie is ready. It takes about 5-10 min. Let it be covered for another 5 min after you switch off the flame.
- Aloo Methi subji is ready. Serve it with paratha or chapati. Enjoy!
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.3g||2%|
|Saturated Fat 0.1g||1%|
|Total Carbohydrate 24.3g||9%|
|Dietary Fiber 3.3g||12%|
|Total Sugars 1.1g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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