The first time we read about Meatless Monday was on our blogger friend- Sonal’s blog at SimplyVegeterian777. As the name suggests she writes great vegetarian recipes which includes everything from curries, soups, breads to desserts! So her blog led us to the Meatless Monday initiative. It is an international campaign that encourages people to not eat meat on Mondays. The idea is to start your week on a healthy note and to “detoxify” yourself from the unhealthy weekend that you had. 🙂 Without preaching too much about this as we believe – “to each his/her own”, you can read more about Meatless Monday here.
So, here is our first Meatless Monday recipe- Aloo Methi. Aloo means potato and Methi is fenugreek leaves in Hindi. This is a very popular Indian vegetable served in most Indian households especially in winters that’s when methi is in season. Methi is also very very healthy and rich in vitamins and minerals too! N and I both love methi but had never attempted to make it ourselves- we only had it regularly when we lived at home and that’d been a while.
So one day we bought a bunch of methi from our local Indian store and I decided to make it for lunch. Now, I have a confession to make- I didn’t know if I was to chop the methi or just take the leaves off the bunch. It was the middle of the night in India and I couldn’t ask my mum either. So I tried chopping it with the biggest knife we had but no luck. You won’t believe this and would probably laugh when I tell you that I googled on how to chop/ use methi! And that’s when I got to know that we are supposed to take each leaf out of the bunch. Phew! It’s bit of work but I think absolutely worth it if you have the time to use fresh fenugreek leaves. Since then there has been no looking back- I now master the art of preparing aloo methi! 🙂
And here is how I make it-
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon chopped ginger
- 1 medium potato, peeled and chopped in ½ inch cubes
- ½ of a medium onion, chopped
- 2 teaspoons chopped garlic
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 1 ½ teaspoon garam masala
- 1 teaspoon dry mango powder (amchoor)
- 1-1 ½ teaspoon salt
- 3 cups methi/ fenugreek leaves (which are usually leaves from one bunch of methi/ fenugreek)
- 1 green chili finely chopped
- In a pan on low heat, add one tablespoon oil and cumin seeds and allow the cumin seeds to flutter.
- Next, add in the ginger and potatoes and sauté them on medium heat for about 7-8 minutes, until the potatoes brown slightly. Stir this occasionally.
- Next, add in the onions and garlic and sauté for about 2-3 minutes until the onions turn translucent.
- Then add in the turmeric powder, coriander powder, red chilli powder, garam masala and salt and mix well.
- Next, add in the remaining one tablespoon oil together with the methi leaves and green chilli and mix well. After about 5-7 minutes add in amchoor and mix well.
- Allow this to cook on medium heat, stirring occasionally, for about 12-15 minutes. If it gets too dry, add a few splashes to water.
- Once the methi has completely cooked it’ll turn slightly dark in color and at this time the potatoes should also be tender. Your aloo methi is done and ready to be served hot with fresh chapatti’s or rice and enjoy!