Aloo Methi always transports me back to my school days when lunch hour used to be such a jolly affair. One of our Marwari classmates used to bring the tastiest Marwari food items for lunch. We would wait for her to open her lunch box so as to plunge and have our fill. Among all others I remember this Aloo Methi which won our hearts and taste buds the very first time we tried it.
That time I was too young to ask for the recipe and by the time I started cooking we were all too busy to be bothered about recipes. Till one day some of us went to visit her at her new house to meet her brand new baby. Wonder of wonders! She did remember what we craved so many years back in school. She had prepared our favourite Aloo Methi for lunch. Finally, I got the recipe… Thanx pal!
- 2 tbsp Sunflower oil
- 4 Medium Potatoes – cut into small cubes
- 1/2 tsp. Turmeric (Haldi) powder
- 2 tsp. Coriander (Dhania) powder
- 1 tsp. Red-Chilli Powder
- 1 tsp. Dried Green Mango (Amchur) powder
- 2-3 tsp. Dried Fenugreek (Kasoori Methi) leaves
- A pinch of Asafoetida (Hing)
- Salt to taste
- Heat oil in a deep bottom pan.
- Fry the potatoes for 2-3 minutes on medium flame.
- Add the Coriander, Turmeric and Red Chilli powder and fry.
- Add salt.
- When the potatoes are almost done add the Amchur powder and Kasoori Methi and fry for a minute.
- Once done, add a pinch of Hing.
Hing imparts a distinct flavour (and aroma) in many prominent Indian dishes – though primarily, it’s used in the vegetarian ones.
You can eat this mouthwatering dish either with Poori or Chapattis.