Winter is a time when fenugreek (Methi) is in abundant supply, especially across north India. It’s not just flavoursome, it’s also healthy. Fenugreek is packed with iron, copper, magnesium, Vitamin C, Vitamin A and Vitamin B2.
Today we will be making a dish using potatoes and fenugreek – a recipe that’s hugely popular in Punjab and other parts of north India where it is known as Aloo Methi.
Let’s get started by gathering all the ingredients that you will need.
Potatoes, cubed: 150 grams
Fenugreek (Methi) Leaves: 400 grams
Mustard Oil: 4 tablespoons
Green Chillies: 2
Kashmiri Red Chillies (dry): 2
Cumin (Jeera) Seeds: 1 teaspoon
Asafoetida (Heeng): Just a pinch
Garlic (Lasun): 4 or 5 cloves
Ginger (Adrak), grated: 1 teaspoon
Turmeric (Haldi) Powder: One large pinch
Salt: to taste
The ingredients mentioned above are for serving three persons; adjust the ingredients proportionately to suit the number of servings you require.
Wash, peel and boil the potatoes; when they are done, cut them into cubes.
Wash and drain the fenugreek leaves and coarsely chop them.
Peel and coarsely chop the garlic cloves.
Finely chop the green chillies
Break the dry Kashmiri red chillies into small pieces.
In a mixing bowl add the fenugreek leaves with a little salt. Toss to mix well and then keep the bowl aside for around 15 minutes. Then squeeze the water out of the fenugreek leaves and then keep the leaves aside.
Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point. When the oil emits whiffs of white smoke reduce the heat to Medium.
Add the cumin seeds and asafoetida and sauté till the seeds splutter. Then add the garlic, ginger, green chillies and Kashmiri red chillies, and continue to sauté for another 30 seconds or so.
Now add the potato pieces to the pan; sprinkle the turmeric powder over them and stir to mix the contents well. Continue cooking for around 4 to 5 minutes.
Next, add the fenugreek leaves along with salt to taste and mix well. Continue cooking for another 2 to 3 minutes.
Your traditional North Indian Aloo Methi is now done – serve it hot with either Roti or Paratha. It can also be eaten as a side dish with rice.
You would notice that the fenugreek leaves were added right at the end. This is to ensure that the fenugreek does not get overcooked. It, therefore, retains all its healthy nutrients. Moreover, the health quotient of this dish is reinforced by the fact that it is cooked in cold-pressed Mustard Oil which has a high smoking point and retains all its nutrients even during extended cooking on a high flame.
For more such recipes, please visit https://www.purioilmills.com/recipes-in-english/