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Kashmiri Hoch Meath Te Alve

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.


Kashmiri Hoch Meath Te Alve
Kashmiri Hoch Meath Te Alve

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

  1. Add dried fenugreek and salt in a pressure cooker and cook for seven whistles until tender.

  2. Wash the dried fenugreek with water three times, then grind it into a paste with garlic.

  3. Heat oil in a pan and fry the potatoes until they turn brown.

  4. In the same oil, add the dried fenugreek paste and fry it well.

  5. Add the fried potatoes and mix them.

  6. Then, add the red chilli powder, turmeric powder, fennel seed powder, and black cardamom. Mix everything well.

  7. Add half a glass of water and simmer until the oil surfaces.

  8. Your Kashmiri Hoch Meath te alve is ready!

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.

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