Thursday, 17 January 2013

Aloo Methi

Aloo Methi
(Potatoes with fresh Fenugreek)

I would recommend this dish as a quick and easy one, which could be make at short notice for the unexpected guests – which was a common occurrence in our home. It goes well with Dal and roti or paratha. Ma often made this for picnics because it is a dry dish so easy to carry and for the same reasons we also found this in our school lunch boxes. Despite being given as lunch so often I don’t remember ever getting bored of it and if I ever did, my friends would easily demolish my luncheon for me.

In India we would use fresh Methi but as it was not available in the 1970-80’s I started using the dried Kasuri methi instead which seems to do the trick, however, it is definitely better tasting with the fresh leaves.

  • ½ Kg small Potatoes
  • Pinch of Hing (Asafoetida)
  • 1 Dried Red Chilli
  • 1 ¼ tsf Salt
  • ¼ tsf Chilli powder
  • ½ tsf Haldi (Turmeric)
  • 1 Bunch of Fresh Methi (Fenugreek)
  • 3 tbsf Oil
  1. Pick the leaves off the methi (if you are lazy like me soak the dry methi, approx 1 cup full) and wash off any dust. 
  2. Cut the potatoes keeping the skin in to halves or quarter pieces.
  3. In a wok heat the oil over medium heat.
  4. When the oil is hot put the hing which will start to sizzle straight away.
  5. Break the dried chilli into 2-3 pieces and add it to the oil, wait till the chilli has browned.
  6. Add haldi and chilli powder and cook it for 2-3 minutes.
  7. Add the potatoes and slightly fry for 5 minutes.
  8. Add the washed methi leaves, mix well.
  9. Add the salt. Lower the lid and cook till the potatoes are soft. You may need to stir a few times ensuring the potatoes don’t catch at the bottom.

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