The day I cooked aloo methi (aloo methi is fenugreek greens cooked along with potato) would see me and the kids fight during meal times. They would want nothing to do with the dish with leaves. I have to admit that the greens available in the Bangalore markets would be quite bitter and fibrous. It was then that I decided to plant fenugreek at home, and I must say the greens taste far better than the ones available in the market. I cook the greens when quite tender, as a result the bitterness is far less and they taste crunchy too.
This was my first pot planted here in Lohr, and the greens looked quite tempting. Not wanting to cook the usual aloo methi, I searched for recipes and found one in Lolita Crasta's cookbook. The best part was, the children never realised the presence of their favourite greens :-)
- Chicken -1 kg cut into medium pieces
- Cloves - 4
- Cinnamon - 2
- Cardomom -2
- Onions -3 (chopped finely)
- Ginger-Garlic paste -2 tbsp
- Turmeric Powder -a pinch
- Chilli powder - 1 tsp
- Garam Masala powder -1 tsp
- Tomatoes- 2 pureed
- Water -1 cup
- Fenugreek leaves ,1-2 bunches chopped
- Curd -3 tbsps
- Salt- to taste
- Clean chicken well and keep.
- Heat oil in a vessel. Add cloves, cinnamon and cardamom.
- Fry onions, ginger garlic paste, chicken along with turmeric, chilly and garam masala powders for about 5 minutes.
- Add 1 cup water, salt and cook.
- When nearly done, add pureed tomatoes and fenugreek leaves. Close lid and cook for 8 minutes.
- Finally add the curd, stir well and leave for 2-3 minutes.
- Serve hot with roti.