Kasoori methi aloo

I like the flavor of methi leaves or fenugreek very much and try to incorporate them in almost everything I make (daal, rice, roti) when they are in season. They are known for their unique taste and amazing medicinal value. One day I was craving for some aloo methi when the fresh methi were off season. I tried the same with the dried fenugreek leaves (kasoori methi) and some whole baby potatoes and it turned out just as great, a fragrant and flavorful dish with all the taste of fresh methi.

These are great for taking on picnics, for potlucks and taste awesome with pooris. You can always substitute the kasoori methi with fresh or frozen ones (see notes) but do try this once and everyone will be asking for the recipe :)

Ingredients:

Red baby potatoes .............................................. 10 - 12 boiled and peeled

Green Peas ....................................................... 1/4 cup (optional)

Tomato paste .................................................... 2 1/2 tblsp mixed with 1 tblsp of water (can be substituted with one large fresh tomato finely chopped)

Kasoori methi .................................................... 1/3 cup(can be substituted with 1 cup fresh leaves or 1/2 cup frozen)

Onion ............................................................. 1 medium finely chopped

Garlic ............................................................. 2 cloves finely chopped

Coriander powder ............................................... 1 tsp

Cumin powder ................................................... 1/2tsp

Garam masala ................................................... 1 tsp

Red chilli powder ............................................... 1/2 tsp or to taste

Oil ................................................................ 1 tblsp +2 tsp

Salt ............................................................... to taste

Turmeric powder ................................................ 1 tsp

Cumin seeds ..................................................... 1/2 tsp

Asafoetida ....................................................... a pinch

Method:

1. Take the potatoes and gently poke 4-5 holes on them using a fork. Heat 2 tsp of oil in a pan and fry the potatoes till light golden brown with a pinch of salt on medium high heat. Take them out and drain on a paper towel.

2. Lower the heat to medium. Add the remaining oil and cumin seeds and asafoetida and saute for 1-2 minutes.

3. Add in the garlic. Stir for a minute and add onions, salt and turmeric and cook till golden brown.

4. Add in the tomato paste and mix. Add the kasoori methi fry for 1 minute on medium low heat.

5. Add the green peas, red chilli, coriander, cumin and garam masala and cook till oil starts to seperate from the mixture, about 3-4 minutes while stirring.

6. Add in the potatoes and give a good mix. Take it off the flame and garnish with cilantro leaves.

7. Serve hot. It goes best with parathas, poori and roti.

Notes:

1. If using fresh or frozen (defrosted) leaves, wash and soak them in water with 1 tsp of salt and 1 tsp of lemon juice for 30 minutes. This helps in taking the bitterness out of the leaves. When ready to cook squeeze out all the water and use.

2. Keep an eye and try not to burn the methi, as it can easily burn and turn bitter.

3. Bigger potatoes can be used in place of the little ones. Just boil and cut them into chunks.

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