Methi-Mutter-Aloo

**Author - Alee Venkatesh **

Methi-Mutter-Aloo (Fenugreek-peas-Potato gravy)

Fenugreek (methi) is a healthy leafy green vegetable and is a popular vegetable in the Indian cooking.  Fenugreek leaves and seeds (which are little bit bitter in taste) are used both as a condiment and for flavouring in the Indian cooking.  In my cooking of south Indian curries such as sambars and rasams, I use toasted fenugreek seeds and grind it smoothly into powder form and mix it with my other spices for extra flavour and taste.  I made this Fenugreek dish recently and sharing my version of making Methi Mutter Aloo.
I used following ingredients: (serves 3-4 people)
  • 2 bunches of methi leaves, washed and chopped coarsely (you can buy them frozen as well)
  •  3 potatoes peeled & cut into thick cubes
  •  ½ cup peas (fresh or frozen)
  •  Sliced fresh green chillies OR Red chilli powder (as per your spice taste)
  •  Salt to taste
  •  ½ spoon sugar
  •  1 spoon tomato puree
  •  ½ spoon of ginger powder or paste
  •   ½ spoon each of mustard & cumin seeds for tempering
  •  2-3 spoons of cooking oil
  •  2-3 spoons of cooking cream
 How to prepare:
·       In a pan heat some oil and add mustard & cumin seeds for tempering.
·       In a separate vessel, cook methi, potato and peas till tender.
·       Add cooked methi mutter aloo to the tempered mustard & cumin seeds. 
·       To this add salt, sugar, tomato puree, cream, ginger powder and chilli powder and mix well and simmer for few minutes.
·        Serve hot with any Indian bread or plain rice.