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Aalo Methi Recipe | آلو میتھی | Fenugreek Potato Recipe


 

Fenugreek (میتھی) has been enriched with many nutrients and vitamins by the nature. It contains an appropriate amount of vitamins A&C, Zinc, Calcium, Phosphorous, iron, riboflavin, carotene, niacin and ascorbic acid.

Its health benefits are many but some are:-

Maintain sugar and cholesterol level

Remove acne and skin care

Relax Disturb stomach and tackle digestive problems

Reduce fat mass and appetite

Relax muscles and reduce fever

Take care of kidney and liver health

Increase milk production in new mothers

Reduce menstrual pains

It also boost libido

Helpful in hair growth

 

Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to cook it in simple, easy and village style to add an interesting main course meal dish:

Ingredients:

Methi (Fenugreek-میتھی): 1/2 KG (Cut fine)

Oil (تیل): 1/2 Cup

Onion (پیاز) : 2X (Medium Size)

Ginger (ادرک): 1 Table Spoon (Crushed Form)

Chili Flakes (دڑا مرچ) : 1/2 Tea Spoon

Red Chili Powder (سرخ مرچ) : 1/2 Tea Spoon

Turmeric Powder(ہلدی) : 1/2 Tea Spoon

Coriander Powder(دھنیا) : 1 Tea Spoon

Salt(نمک) : 1 Tea Spoon

(Spices can be adjusted according to taste)

Tomatoes(ٹماٹر) : 3 X (Medium Size & Cut fine)

Potatoes(آلو) : 5 X (Medium Size & Cut in cubes)

Green Coriander(سبز دھنیا) : 1 Cup (Cut fine)

Green Chilies(سبز مرچ) : 5 X (Cut fine & in length)

Procedure:

Step-1: Place cooking pot on low to medium flame, pour oil in it & when oil become hot pour onion as well and fry till it gets soft.

 

Step-2: Now add ginger, mix well then add spices and fry a little.

 

Step-3: Add tomatoes, mix a little and steam cook for 2~3 minutes or till they are tendered. Check time to time during this process for their required condition.

 

Step-4: Now add potatoes, cook for 2~3 minutes, add some amount of water and steam cook for 5~7 minutes or till they are tendered. (Check time to time also)

 

Step-5: Add methi (properly washed) and mix thoroughly in the gravy and steam cook for 10~12 minutes. Add some water if required and cook until potatoes and methi become soft.

 

Step-6: Pour green coriander and green chilies to enhance the taste and aroma of the gravy. Mix the whole gravy/batter well and steam cook for a short while before dishing it out.

 

 

 

Tips:

Tip-1: To overcome it's bitterness it is cooked with the combination of spinach, green coriander etc.

Tip-2: More than required quantity of saag is cooked as it is reduced reasonably while cooking.

Tip-3: For best result it is recommended that cook it on low to medium flame. Pressure cooker is not recommended as it doesn't give classic taste.

Tip-4: If Makai Ka atta (Maizena) is not available then Gandam ka atta (Wheat flour) can also be used.

Tip-5: If butter is not available normal ghee (vanaspati) or oil can also be used.

 

Tip-6: Tarka can also be made from green leaves garlic or onion for adding taste.

 

To watch on YouTube may click on the link below:-

https://youtu.be/H2ysZyeDvSM 




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