Methi Bataka – Fenugreek Potatoes

Boiled potatoes tempered with cumin and fenugreek seeds, cooked along with fenugreek leaves mild spices!

This very simple shak is made in my house on regular basis. I love methi bhaji – Fenugreek Leaves. I like to use it in many different ways and this is one the very simple ways to add to your diet. There are so many benefits you get from methi, it is not only good for your hair and skin but it also helps reduce bad cholesterol, prevents and controls diabetes by regulating the absorption of sugar by the body, aids weight loss by facilitating digestion and bowel movement.

I like to serve this shak with phulka rotis, Gujarati dal and steamed rice with side of spicy mango pickle and chaash (buttermilk). My family loves it, including my kids! Hope yours does too!
Happy and Healthy Eating!

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Methi Bataka

Boiled potatoes tempered with cumin and fenugreek seeds, cooked along with fenugreek leaves mild spices!

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 3

Ingredients

• 3 Medium Sized Boiled Potatoes – cubed
• 1 cup Fenugreek Leaves – washed and shopped
• 2 tbsp Peanut Oil any oil with high smoke point would work
• 1 tsp Cumin Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Chopped Green Chilis
• 1 tsp Grated Ginger
• 1 tsp Cumin Coriander Powder dhana jiru
• 1½ tsp Salt
• 1 pinch Asafetida

Instructions

• Clean, wash, drain and chop fresh fenugreek leaves. Keep it aside.
• Boil 3 potatoes. Once cooled down, remove the skin, and cut them in medium sized cubes. Keep them aside.
• In a pan heat 2 tbsp of peanut oil. Add cumin seeds and fenugreek seeds. Once fregrant and changes color to light brown, add pinch of asafetida.
  
• Add cubed boiled potatoes to the tempered seeds. Add red chili powder, turmeric powder, cumin coriander powder, salt, chopped green chilis and grated ginger. Mix everything well, making sure the potato cubes do not break.
  
• Let it cook for couple of minutes and add washed, chopped fenugreek leaves. Mix it well and let it cook for another two minutes.
  
• Serve it hot with phulka rotis, spicy mango pickle and chhash (butter milk)! It goes well with Gujarati dal and simple steamed rice as well!