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Fenugreek/Methi Leaves Stir-Fry With Potato

Fenugreek/methi leaves stir-fry is an easy dish that offers numerous health benefits to promote our health and well-being. This herb has been used widely for centuries to cure and treat health problems so why not add it to our diet and gain the incredible nutritious this herb has to offer.
Course plant-based, Side Dish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Fazna Irfan

Ingredients

  • 1 tbs Olive oil
  • 1/2 bunch Fenugreek/Methi leaves
  • 1/4 medium-size Onion sliced
  • Curry leaves
  • 1-2 Green chilli
  • 1/2 small-size Tomato diced small
  • 1 tsp Turmeric powder
  • 1 tsp Chilli flakes optional
  • 1 Potatoe diced into small cubes
  • Salt as needed
  • 1/2 tbsp Maldive fish optional

Instructions

Cleaning The Leaves

  1. Prep the methi leaves by breaking the tender stems on the top along with the leaves, snip the rest of the leaves from the branches into a bowl. Discard the roots, matured branches along with any leaves that are wilted or yellow in colour.
  2. Add clean water to the methi leaves bowl and stir and wash the leaves to remove the dirt. The leaves will float while the dirt will settle on the bottom. Wash it thoroughly again to separate the dirt as many time as you need until your sure it's clean. Remove the methi leaves from the dirty water.

  3. In order to remove any pesticide on the leaves, mix clean water with a generous amount of salt and let the leaves sit for about 5-10min. Remove the leaves from the salt water and set it aside to cook.

Note

  1. This recipe will be starting off on high heat and will get reduced as we go, however, if at any point starts to smoke up, please reduce the heat to low and continue to steer to avoid burning the ingredients.

Let's Start Cooking

  1. On medium-high heat, use a pot or a pan to make this dish. Start by adding the oil first then moving on to adding sliced onions and curry leaves. Sautee until the onions have turned softer.
  2. Reduce the heat to medium then add turmeric powder, the diced tomatoes, and the diced potatoes. Sprinkle some salt as needed. Mix to coat the potatoes well with the spices. Let it cook for about 2-3 minutes or until the potatoes have softened.
  3. Next add the green chilli, chilli flakes, and the methi leaves along with the Maldive's dried fish (optional). Mix well with everything then let it cook for another 2-3 min more. Remove from stove when the potatoes are fully done.
  4. Serve with a steamy bowl of rice. Goes well with other curry dishes as well.