Batate (Potato) Usli With Methi Leaves.

Batate Usli (Potato Bhaji) With Fresh Green Peas ~ Fresh Methi Leaves and Cashew Nuts ..... Mumbaikar's Favourite ....... A Seasonal Delicacy I learned from neighbours when I settled in Mumbai .... But gave it our very own Amchi Tempering Twist ..... Totally Awesome .....

Here comes another post with the addition of Fresh Methi (Fenugreek Leaves). Many more to follow soon, so keep checking in often if you love these bitter leaves just like me ........ Batate Usli / Potato Bhaji the name itself tickles almost everybody’s taste buds. It’s a sure hit with young and old alike. I love this dish with puffed poories from my childhood. Always used to pester Mom to make them. Whenever I attend functions I always prefer poori to roti’s. But the poori has to be puffed up well and non greasy. This dish Usli is a sort of mashed potato bhaji which I have posted before many a times with some variations. This one is on similar lines with the major difference being that I have added in finely chopped fresh methi leaves instead of coriander leaves. The dish got an awesome pale green colour and the taste was also too good. Go ahead and enjoy this simple bhaji with some hot puffed poori …. Bliss …. Its just Heaven on Earth.

Wash and peel off the skin of 4-5 large sized potatoes. Cut them into cubes and keep them ready aside.

Shell and collect fresh green peas. You should have about 2 cups in all.

Pick up only the fresh Methi / Fenugreek leaves, discard the stem portion. Chop and wash in plenty of water the methi / fenugreek leaves. Squeeze out all of the water well. Keep this ready aside in a colander. You will need about 1 cup of the leaves.

Add in the potatoes and green peas in a pressure cooker pan along with water enough for the potatoes to be covered up almost 1/4 th level. Pressure cook on high for 2 whistles. Remove from heat and allow to cool completely. When the pressure drops, open the lid, mash the potatoes a little bit and keep aside ready.

Heat 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat add a handful of cashew nuts and fry till golden colour. Now in the same pan add 1 tsp of urad dal, when the colour changes a bit add 1 tsp of jeera, 1 tsp of mustard seeds (sasam), 6-8 chopped green chillies (plus or minus depending upon individual choice), 1 large tsp of hing powder, 8-10 curry leaves and fry for a minute. Now add in the prepared methi leaves, salt to taste, mix well, cover with a tight lid and let cook on low heat for about 4-5 minutes. Mix in once or twice in between. Now add in 1/4 cup of freshly grated coconut and mix well. 

Add the pressure cooked potatoes~green peas into the kadai and mix well. Cover and cook on its own steam for 4-5 minutes. Keep stirring to avoid the potatoes getting burnt. Remove from fire add juice of freshly squeezed one small lemon. And mix well till well blended and a bit mushy and mashed. 

Batate Usli with methi leaves is ready to be served. This dish tastes best when served with Poori / Roti and Masala Dosa. But I love this dish best when served fresh with puffed up poori that are not greasy. This one is a hit with children and elders who love potatoes very much. Try it and enjoy with family and friends.