Aloo Methi

Aloo Methi (minus the spinach)

This is Chef Rahat's Aloo Methi Palak recipe without the spinach. The little ones just don't like their spinach very much so I had to cast it away from the dish. I always have kasthuri methi (dried fenugreek leaves) in the house which is why I tend to make this with the dried leaves rather than the fresh ones. Also, the little ones don't seem to notice that they're there!

Aloo Methi
adapted from Chef Rahat

Ingredients:
1 chopped onion

3 medium potatoes, quartered
2 tablespoons pureed ginger
1/2 teaspoon tumeric powder
8 whole/crushed black pepper OR
4-5 chopped green chilies
2 teaspoons chili powder
1-5 tablespoons dried fenugreek leaves (kasthuri methi)
2-3 tablespoons oil
Water as needed
Salt to taste

Directions:

• In a pan, heat the oil and saute the onions. Add the potatoes and fry them for 2-3 minutes. Add the salt, ginger, tumeric, chili powder, and either black pepper or green chilies.
  
• Once the ginger is cooked (about 3 mins), cover the potatoes halfway with water and cover. Cook over medium heat.
  
• Add the fenugreek leaves (kasthuri methi) a few minutes (about 10 minutes) before finishing the dish. The potatoes should be soft to the touch.
  

Recipe from:
Chef Rahat

Aloo Methi Palak (Potatoes with Spinach and Fenugreek)

Chef Rahat's Aloo Methi Palak

This recipe was adapted from Chef Rahat; one of her "pyaari" recipes. I've recently discovered her online and she's quite an interesting chef. I guess I just like her sweet talking to her audiences - very catchy. She seems to have a good number of fans so I decided to give her dishes a try. Aloo Methi Palak, which literally means Potato Fenugreek Spinach, is one of my most cooked dishes now. The little ones are not so fond of spinach so I find myself omitting the spinach and making an "aloo methi" version of this recipe. Thing 3 (the green veggie rebel) actually loves the latter version. The recipe is quite spicy so fix the chilies and peppers to your taste. I tend to throw in a few extra peppers to satisfy my need for ear burning spiciness.

Aloo Methi Palak

Ingredients:
1 chopped onion
3 medium potatoes, quartered
2 tablespoons pureed ginger
1/2 teaspoon tumeric powder
8 whole/crushed black pepper OR
4-5 chopped green chilies
2 teaspoons chili powder
1 bunch of spinach
1/4 cup fenugreek (methi) leaves OR
1-5 tablespoons dried fenugreek (methi) leaves
2-3 tablespoons oil
Water as needed
Salt to taste

Directions:

• In a pan, heat the oil and saute the onions. Add the potatoes and fry them for 2-3 minutes. Add the ginger, tumeric, chili powder, and either black pepper or green chilies.
• Once the ginger is cooked (about 3 mins), cover the potatoes halfway with water and cover. Cook over medium heat.
• In a separate pot, boil the spinach. Once the potatoes are soft and almost cooked through, add the spinach and salt.
• Add the fenugreek leaves (methi) a few minutes before finishing the dish. Make sure the fenugreek leaves are cooked well or else they will leave a bitter taste.

Notes:
- Dried fenugreek leaves will take a few extra minutes to cook than fresh leaves.

Recipe from:
Chef Rahat(The video is in Urdu but the recipe ingredients scroll in English at the bottom of the screen.)