Tuesday, January 29, 2013

Aaloo Methi

The ever popular Punjabi dish Aaloo Methi was first tried in 1994 when we were experimenting with mostly North Indian cuisine. I had first relished this dish at Shakthi Veg Restaurant in Malleshwaram Bangalore in the early Eighties. Though our recipe is not authentic nor did we copy it from any recipe book or cookery show, it turned out to be a super hit at its very first edition. Hence, we have not changed the recipe since then.

The healing properties of Methi leaves and the energy giving potatoes blend well with the spices to give the joy of eating fortified with vitamins minerals and carbs. Slight hint of sweetness sublimates the bitterness within the methi leaves and makes this dish acceptable to even kids. The aroma of methi leaves is definitely the plus feature of this curry and one can smell it from a distance and feel like entering a Punjabi dhaba!

Oye hoye....balle balle....chak le chak le....here comes Aaloo Methi with phulkas!

Potatoes - 100Gms
Fresh Methi leaves - A big bunch(100-150Gms)
Ginger Garlic paste - 1 Tsp
Onions - 2 Chopped
Tomatoes - 3 Chopped
Coriander powder - 1/2 Tsp
Cumin powder - 1/2 Tsp

Turmeric powder - 1/4 Tsp
Red Chilli powder - 1 Tsp
Garam Masala powder - 1/2 Tsp
Salt - To taste
Sugar - 1 Tsp
Oil/Ghee - 2 Tsp

Clean, Wash and chop methi leaves.
Boil potatoes, peel and cut into small cubes
Heat oil/ghee in a kadai.
Add chopped onions and ginger garlic paste and fry till raw small disappears.
Add chopped tomatoes and fry till tomatoes are tender.
Add coriander powder, cumin powder, red chilli powder and turmeric powder. Add little salt and sugar.
Now add the methi leaves and fry.
Add 1 cup of water, bring to a boil, cover and simmer till methi leaves are well cooked.
Add the boiled cubed potatos and adjust salt according to your taste.
Add garam masala powder and mix well.
Let it simmer for another 5 mins.
Serve with rotis and lemon wedges.

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