Tips While Making fenugreek: Fenugreek is rich in iron, fiber and vitamins, but children do not like its bitterness. If you keep some simple things in mind while making potato-fenugreek curry.
Fenugreek vegetable is available in abundance during winter season. It is also very beneficial for the body. Nutrients like iron, protein, fiber, magnesium, zinc, vitamin A, C and B6 are found in fenugreek vegetable. Children do not like fenugreek due to its bitter taste. Due to which he is reluctant to eat. If you keep a few things in mind while making Aloo Methi curry, the vegetable will turn out to be very tasty.
remove the thick stalk of fenugreek
While making fenugreek curry, pluck its leaves and remove the stems. Fenugreek leaves are soft and cook quickly. The taste of the thick stalk is bitter, due to which the taste of the entire vegetable changes. To improve the taste of fenugreek, it is very important to clean it properly.
clean green leaves thoroughly
When fenugreek is brought from some local places, it contains a lot of soil. If this soil is not removed properly, the vegetables also do not become clean.
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Do not cut the size of the potato smaller.
While making fenugreek vegetable, never make the mistake of cutting the potato pieces finely. For Aloo Methi Sabzi: Cut medium sized potatoes and fry them in a pan until they turn golden. By doing this first, the taste of the potato will improve and it will get balanced with the fenugreek.
Don’t forget to cook too much fenugreek.
Potatoes have already been cooked so do not make the mistake of overcooking the fenugreek later. Otherwise its nutrients will be lost and its taste will also become useless. When the fenugreek water dries up, turn off the gas. Fenugreek curry is ready.
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