Hello again everyone!
There are a number of regular cooks who hail from india, on this forum. At least I gathered so. I have simple home cooking recipes to share, so you will have to tolerate me somewhat. But I love eating cooking and sharing so here goes:
since the topic is about vegetarian recipes but no particular recipe has been sought, I will post here the recipe for
Aloo Methi Sabji with some explanations.
First about methi or fenugreek. You can get methi in seed form or fresh/ dry leaf form.
You can grow your own methi if you like, by soaking methi seeds overnight and planting in a seed starter pot the next morning. Within a week you get methi leaves. You snip them to harvest, and more regrow from the stalks.
Now for Aloo or potato. For aloo methi , you need a waxy potato, not a powdery one.
Aloo Methi
2 or 3 medium waxy potatoes
cumin seeds optional
1 small onion
turmeric optional
2T methi leaved chopped
salt
green chilies optional
1/2 cup fresh coconut (grated)
lemon juice
oil
method
Wash, peel and cut potatoes. Heat two T oil in a deep pan and add cumin if using and toast till golden. Then onions and cook till tender. Then add the potatoes. Add salt for the potatoes and cover and cook till tender. Add the washed methi leaves and let them wilt. Add turmeric pwd.
After a few minutes open the lid and stir. The potatoes should be covered with gently wilted methi. Turn the heat off. Add the coconut and stir taking carenot to break the potatoes. Adda dash of lemon juice and serve.
You may optionally add green or red chilli to taste. Do this after the methi has melted
Enjoy. Try the recipe.
