alu methi

[mongo_jones]

i bought two bunches of absolutely vibrant methi (fenugreek) from the local indian grocer today. plan to make it into alu-methi tomorrow. my usual modus operandi is to make alu-methi exactly the way i make alu-palak. if this is a crime against nature and humanity i take cover behind my bengaliness. let the truth(s) set me free: how do punjabi homes (as far as generalization is possible) make their alu-methi? bhasin?

[anil]

Alu methi is much different from Alu Palak. I would say that in the former case, more alu less methi. In fact in the northern part of punjab, the methi was in 'chonk' quantity.

[BBhasin]

There are numerous reciepes and variations.

Here is one

In a kadai take some mustard oil and heat it to smoking then allow it to cool to ' warm to hot'

add a few dried red chiilies and cook until they begin to turn black

add some hing ( asphotedia)

add a a liitle turmuric and saute to lose the raw turmuric taste

add the potatoes, skin on boiled till about 3/4th done and cut into cubes( in punjab they prefer the baby, almost large marble sized ones).

add the methi leaves ( remember you 'pick' the methi leaves and don't chop them like spinach).

cook on a medium fire turning occasinally

you do not want to mess around too much and mash the potatoes.

I prefer the potatoes to get a little crisped and get nicely infused with the flavor of the methi.( a slightly bitter aquired taste which some love)

As you have only two bunches of methi you are basically going to get potatoes speckled with and falvored with methi. If you had more methi then you might have wanted to achieve a more 'saag like effect' and perhaps added some chopped onions too and a lesser quantity of potatoes.

[BBhasin]

Alu methi is much different from Alu Palak. I would say that  in the former case, more alu less methi. In fact in the northern part of punjab,  the methi was in 'chonk' quantity.

Aloo methi- more aloo less methi ( methi as anil says in 'chonk' quantity)

Methi aloo- more methi ( like saag) with less aloo.

[mongo_jones]

bhasin,

as it turned out the variation you posted is pretty much identical to the way i normally make alu methi--sometimes i also add a little chilli powder, which i omitted this time. it came out very well. i'm glad to know that my taste-guided recipe turned out to be the genuine article.

now, how about posting some of those "numerous recipes and variations"?

mongo

[Monica Bhide]

A lot of memories came flooding in when I read this thread -- My heart and soul is my late grandmother. Whenever we visited her, she would make methi aloo and serve it atop a freshly made hot chappati.. and serve boondi ka raita on the side. The best part was that she liked to feed it to me as though I was a little girl.. I guess I was in many ways -- she passed away when I was 16.. But the memories will stay forever...

Mongo your request touched a chord