Aloo Methi - With a Difference

Even as a child, I never complained to eat potatoes. So is the case with V. You can see this tuber in our meal in every 3rd day of the week.

But methi or the fenugreek leaves, was not very popular with us, probably because of its bitter taste (atleast till I knew this recipe!). My mom had seen this recipe somewhere and in a desparate attempt to make me eat methi, she tried it out and viola!!! I had cleaned off my plate even before I realised it was methi!!! To this day, I still remember that wonderful taste lingering my palates.
This one is not that regular "Aloo Methi" we do, it has a difference; we first marinate the potatoes, preferably Baby Potatoes, first in a spiced yoghurt mix and then fry them.

Aloo Methi
Baby Potatoes marinated and cooked in a spiced yoghurt mixture
Serves 2

What we need:
Baby potatoes - 1/4 Kg
Methi/ Fenugreek leaves - a Bunch
Thick Curd/Yoghurt - 1 cup
Cumin seeds - 1 tbsp.
Chilli powder - 2 tbsp.
Cumin (Jeera) powder - 1 tbsp.
Corainder (Dhania) powder - 1 tbsp.
Turmeric powder (Haldi) - a pinch
Salt - as needed
Oil - as needed

How to do:
1. Boil and peel the baby potatoes. If you are using the normal ones, break them into rough pieces.
2. Wash, clean and roughly chop the methi leaves.
3. In a bowl, mix yoghurt and all the dry powders and salt.
4. Using a fork, prick the each potato and drop them into the marinade (yoghurt mix). Set aside for about 20 to 30 minutes.
5. Heat oil in a deep pan or kadai. Add the cumin seeds and let them sizzle.
6. Now add the methi leaves and fry for a minute.
7. Once the methi becomes soft and cooked, add the potatoes and the remaining marinade.
8. Toss well and see to that all sides of the potatoes are cooked. Fry for about 5 to 7 minutes.
9. Remove from flame once the mixture becomes dry, and oil starts to separate.

Serve with Rotis. You can also serve this as a dry starter; arrange the potatoes in a serving plate, and prick toothpicks on them.

Tip: Take care that the yoghurt is not watery. If it becomes watery when you cook, sprinkle a little bit of gram flour.

Aloo Mutter Bhaji - A tuber ecstasy!

Potatoes are invariably the favourite for the most. V and I are no exception. We love the idea of having potatoes anytime! Be it a simple aloo curry for dinner, or the yummy french fries at the MacD's. (I hope, a lot of you are nodding your head in agreement!) So, there goes our love affair for potato, over to our story of Aloo Peas Bhaji...

It was raining the other day, and I was not in my usual chirpy mood. The idea of dinner was not so bright... So, what do we do? As I stood in the kitchen, scratching my forehead, a Pack of potatoes smiled at me, coming to my rescue. I knew that moment what's for dinner. Puris and Aloo Bhaji...! I bet there could not be a much more comforting food, when it is not a bright day, and you are too tired to whip up something special.

So it is Puri and Aloo Bhaji... wait, but the title says "Aloo Mutter Bhaji"? Oh ya, did I tell you that those poor little green peas, left frozen in my fridge, got moksha that day? ;)

So, here goes my blog's first recipe, dedicated to this yummy tuber delight!!

Aloo Mutter Bhaji/ Potato Peas Bhaji
Potato and Peas cooked in a mildly spiced gravy
Serves 2

What we need:
Potatoes – 2 medium sized
Frozen Peas – 1 Cup
Onion, chopped finely – 1 medium sized
Tomato, chopped finely– 1 medium sized
Green chillies, chopped finely – 1
Gram flour – 2 spoons
Cumin (Jeera) seeds – 1 spoon
Turmeric powder – ½ spoon
Chilli powder – 1 spoon
Salt – to taste
Cilantro (Coriander) – for garnishing
Water – as needed
Oil – as needed

How to do:

1. Boil, peel the potatoes. Break them into smaller pieces with hand. (Do not cut)
2. Heat oil in a kadai or non-stick pan.
3. Add cumin seeds. When they start to sizzle, add the onions and green chillies. Cook till the onions turn soft and translucent.
4. Add the tomatoes. Fry till they turn soft and start to pulp out.
5. Throw in the gram flour, turmeric powder, chilli powder and salt and stir for a minute.
6. Add the potatoes, frozen peas and cook for a minute.
7. Now add water, as much as needed. Bring to a boil, or until the peas are cooked and remove from the flame.
8. Garnish with fresh chopped coriander.

Note: The dish tends to thicken as it cools.

Serve warm with rotis or puris.

All about starting this blog.....

Well, honestly, (read: Disclaimer) I am not a devoted, dedicated cook, who loves to try out new recipes, or feed some 50 odd guests at the same time. But, I am quiet a foodie myself, who loves to eat a lot (never caring about that extra calories, or that little weighing machine smiling at me!) Then, a lot of free time, and an obvious interest in food, has turned me towards the world of BLOGGING.. So here I come!!

Most of the recipes I would be posting here are not new or unknown recipes (read: Disclaimer, again!) but if I am lucky enough to end up with something unusual and tasty, well, it sure is to find a place here. And also, I can vouch for the quality of these recipes, as they have been tested and tried with a few additions here, subtractions there and appreciated by none other than my Beloved hubby!

You are most welcome to post your suggestions, disagreements and comments, I would love to hear them from you, blogger friends, who are the first-hand-experts!