Change in the air

This simple bittersweet combination is a constant

aloo-methi.jpgI’m counting the seconds until the start of the long weekend here – Monday is a holiday.

Two things have put a damper to the general excitement in the air. My Cannes trip got postponed and the weather forecast did a u-turn upsetting countryside picnic arrangements.

Oh well, at least there’s always Indian food.

Snooping around the blogosphere I came across this wonderful and simple recipe using fenugreek leaves. Fenugreek is used as fresh/frozen leaves, dried leaves (kasoori methi) and as whole seeds.

The leaves are bitter, but they are usually used with potatoes or carrots to balance out the taste. The classic methi dish is aloo methi, but this simple aloo methi curry recipe offered the added opportunity for me to use up some soon-to-go-off yoghurt that had been sitting in the fridge.

I only made two changes to the recipe. I used yoghurt instead of milk and frozen instead of fresh fenugreek leaves. The result looked quite different from the original. But it was delicious anyway.

Serves 2-4:

4 cubes of frozen fenugreek leaves
2 potatoes, cubed
3 green chillies
1 medium onion
2 cloves
Half inch cinnamon
Handful of coriander
1 tsp cumin seeds
1″ ginger
1 cup natural yoghurt
1 tbsp butter
1 tbsp oil
Salt to taste

Grind the onion, whole spices, ginger, chillies and coriander in a food processor. If you don’t have one, just finely chop the onion, chillies and ginger.

Heat the oil and fry the above ingredients until the mixture turns pale brown and doesn’t smell raw. You may need to keep adding water to prevent the mixture for sticking to the pan.

Chuck in the potatoes, and fry on a high heat until translucent. Add in the methi/fenugreek and cook covered on a medium flame until the potatoes are cooked. This takes a good 20 minutes.

Finally stir in the yoghurt and the butter, simmer for five minutes and enjoy.


    This entry was posted on Friday, May 4th, 2007 at 9:32 am and is filed under Highlights, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.