George's Weblog

Today's dish is Aloo Methi. The potatoes have lots of starch but they are so good. I guess I'll have to bike a few extra miles to burn the calories off.

The recipe I used came from Sailu's Kitchen. I modified it a little to taste and also made a much larger batch than the recipe called for. I like to make extra and put some in the freezer and/or fridge for later. If I'm going to spend lots of time cooking I might as well make plenty.

I used 15 potatoes instead of 3 so my ingredients were all multiplied by 5 roughly. I had to guess at the onions since I had a few large and a few small ones. I think I ended up with about 3 to 3-1/2 cups diced.

The recipe neglected to tell us when to add the cumin seeds. In other recipes I have added them to the hot oil in the beginning so that's what I did. It brings out the flavor in the cumin.

Also, I didn't add any additional salt to the recipe other than what the methi soaked up. Although I love salt I didn't think it needed it.

Here is my ingredient list:

15 potatoes (5 lbs), peeled, boiled for 15 minutes, cut into large chunks
1 bunch fresh methi leaves, washed, leaves and small stems picked, large stems discarded
1 tsp. cane sugar
1 tsp. salt
2-1/2 tsp. cumin seeds
1/2 tsp. asafoetida
3-1/2 cups diced yellow onions
2 Tbs. grated fresh ginger
2 tsp. red chili powder
2-1/2 tsp. coriander powder
2 tsp. garam masala
5 Tbs. canola oil
Fresh coriander leaves for garnish 

Pick methi and put leaves in a bowl with 1 tsp. sugar and 1 tsp. salt, cover with water and mix with hand. Let it sit while you prepare other ingredients.

 Boil potatoes for 15 minutes. Don't overcook and make them too mushy. They should be like they would be for potato salad, still a little firm. Rinse them in cold water and then cut into chunks.

Use a big pot for the rest so you have room to add the potatoes later. Heat the oil, toss in the cumin seeds and let them sizzle for a minute. Then add the ginger and asafoetida, and saute for another 30 seconds to 1 minute (don't burn the ginger).

Now add the onions and cook until almost translucent. They cook a little more later on but you want them mostly cooked and tender. Then add the coriander powder and the red chili powder and mix it in. Saute for another minute. Drain the methi leaves and toss them in. Cook until wilted, about 10 minutes.

Add the cubed potatoes. Turn the mixture over carefully so you don't mush them up, instead coating them with the spice and methi mixture. When heated, sprinkle the garam masala on and turn again. Cook just a few minutes longer to let the garam flavors sink in.

Serve with fresh coriander leaves for garnish.