Aloo Methi

With the colder climate setting in most parts of the country with the arrival of monsoons and with the availability of green leafy vegetables all over, it becomes very important to choose the right vegetable as per the climate which is good for health in the current climatic conditions.

So here is a little twist to the traditional Aloo Methi recipe from UK’s Kitchen to make it more mouth watering.

Ingredients:

½ bunch Fenugreek Leaves (Methi)
3 large potatoes
3 large Onions
8 Garlic pods
6-8 boriya chili
1Tbsp Dried Fenugreek leaves
1 Tsp Turmeric powder
1 tsp Cumin seeds
1 tsp mustard seeds
½ tsp Asafoetida (Hing)
½  Lime juice
Salt to taste
Oil as per need

Recipe:

Boil potatoes.  Cool them and peel. Cut and fry in boiling oil for just enough to get a light brown shade. Remove and keep aside on a kitchen towel.

Chop onions and 90% of the 1/2 bunch of the Methi taken. Keep aside. Keep the rest of the methi in the plucked state.

In a pan heat oil. Add finely chopped garlic, mustards and cumin seeds till they splutter. Add onions  and hing and stir. Onions and hing are added to reduce the strong flavor of Methi which overpowers all other ingredients. Add the Boriya chili with just a slit on them. Use Boriya (round) chili to give a great look to your recipe after plating. Add turmeric and salt and stir till the onions change color. Add the chopped Methi and stir well to mix with the onions. Add the remaining un-chopped methi to give the dish a rustic look to the finished dish. Cook till Methi is done and add potatoes. Stir well and add some dried fenugreek leaves on top for flavor. Add some lime juice (optional). Cover and cook without adding any water for 3-4 minutes. Serve hot with Indian bread or use as a side dish.

Uttpal K
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