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This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Hoch Meath te Alve is a cherished winter delicacy hailing from the picturesque valleys of Kashmir.
Hoch Meath te Alve is a traditional dish that showcases Kashmir's rich culinary history. Made for generations, this recipe combines the unique tastes of dried fenugreek leaves and potatoes. It's a simple dish that highlights the region's preference for flavorful yet uncomplicated meals.
Prep Time: 10 mins Cook Time: 45 mins Servings: 6 Difficulty: Intermediate
Ingredients for Kashmiri Hoch Meath Te Alve
P Mark Kachi Ghani Mustard oil: 6 tbsp
Dried fenugreek: 1/2 kg
Garlic paste: 2 tbsp
Potatoes: 1/2 kg
Red chili powder: 1 tbsp
Turmeric powder: 1/2 tbsp
Fennel Seed Powder: 1/2 tbsp
Black Cardamom: 1
Salt: According to taste
Method for Kashmiri Hoch Meath Te Alve
Add dried fenugreek and salt in a pressure cooker and cook for seven whistles until tender.
Wash the dried fenugreek with water three times, then grind it into a paste with garlic.
Heat oil in a pan and fry the potatoes until they turn brown.
In the same oil, add the dried fenugreek paste and fry it well.
Add the fried potatoes and mix them.
Then, add the red chilli powder, turmeric powder, fennel seed powder, and black cardamom. Mix everything well.
Add half a glass of water and simmer until the oil surfaces.
Your Kashmiri Hoch Meath te alve is ready!
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