Saturday, June 26, 2010

Aloo Methi (Potatoes with Fenugreek Leaves)

This is a classic recipe - Made across India. Use of Fenugreek leaves is not so common in South India. We use the seeds frequently in our cooking though. We use the seeds for seasoning, we powder it and add it to pickles and "Thoku" - a variety of chutney that is cooked.

The name "fenugreek" or foenum-graecum is from Latin for "Greek hay". The Gujarati name is Methi (मेथी) or Methya (मेथ्या). The Kannada name is "menthya" (ಮೆಂತ್ಯ). The Tamil name for it is "Vendayam" (வெந்தயம்). The Telugu name for it is "Menti" (మెంతి). The Malayalam name is "Uluva" (ഉലുവ).In Sinhala it is called Uluhaal (උළුහාල්). (In Marathi, Oriya, Bangla, Punjabi, Urdu and Hindi it is called Methi (मेथी) (Bangla: মেথী ),(Urdu: میتھی). In Persian it is Shanbalîleh (شنبليله), and in Arabic its name is Hilbeh (حلبة).

Fenugreek seeds are supposed to be a natural coolant - When you've had very spicy food or are suffering from acidity/heart burn, you can swallow a handful of Fenugreek seeds - the relief is almost immediate. It can also be mixed in yogurt and used as a natural hair conditioner. The green leaves are used extensively in Indian Cooking. We use it to make curries, dry sujbi's and paratha's. The dried leaves, known as Kasoori Methi give a special aroma to the gravy when added. I use it very frequently in my cooking as it gives a distinct aroma.

Aloo Methi is a very simple preparation and can be had with Roti's, Poori's or bread. Here is how I made it"

  • Potatoes - 3 medium (boiled and cubed)
  • Methi Leaves - 2 small bunches
  • Cumin Seeds - 1 tsp
  • Chilly Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Corriander Powder - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Dry Mango powder (amchur) - 1/2 tsp
  • Salt to taste
  • Onion - 1
  • Ginger - 1 inch piece grated fine
  • Asafoetida - a pinch
  • Oil - 2 tbsp
  • Optional - you could add boiled sweet corn or peas to this.
  • Wash, cube and boil potatoes. You could also pressure cook it, but then it becomes too soft and gets mashed. It is better that the potato pieces are firm.
  • Wash, Clean and Soak Methi Leaves in warm water with salt and sugar for 10 minutes.
  • Remove and squeeze water.
  • In a pan, heat oil.
  • Splutter Jeera and add asafoetida
  • Add onions and ginger and fry till translucent.
  • Add methi leaves and fry well.
  • Add potatoes and mix well.
  • Add the all dry masala's and cook till the potatoes appear well fried.
  • Garnish with corriander leaves
Enjoy your Aloo Methi

No comments:

Post a Comment

Share It


Related Posts with Thumbnails