MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Methi Aloo (Fenugreek With Potatoes)
Categories: Indian
Yield: 2 Servings

3 c Methi (fenugreek leaves)
3 tb Pure mustard oil; up to 4 tb
1/4 ts Methi dana (fenugreek
- seeds); heaping
1/4 ts Cumin seeds
1/8 ts Hing powder (asafoetida)
2 cl Garlic; finely chopped
1 Whole dried kashmiri
- chilies; up to 2
1/4 ts Red chilli powder or cayenne
1 pn Turmeric powder; scant
1/4 ts Amchoor (dry mango powder)
2 tb Fresh dill; chopped
- (optional)
2 md Potatoes;
- boiled, peeled, cubed
Salt

Pick up the tender shoots and leaves from the long, hard methi stems.
Wash the leaves under running water to remove all the dirt. On a
clean kitchen towel, spread the washed methi to completely air dry
for 30 to 45 minutes. If you are in a hurry, use paper towel to
absorb all the moisture. Ensure that the leaves are totally dry once
you are ready to cook else the stir fry will come out watery. Chop
the leaves and set aside.

In a karahi or heavy skillet, heat up the mustard oil on medium until
the raw smell goes away. Once hot, temper the oil with methi dana and
cumin seeds. Wait until they crackle. Turn the heat to low and
immediately add the chopped garlic, hing and dried chillies. Wait
until the garlic changes color to light brown and the dried chillies
swell, about 10 to 12 seconds in hot oil. Take utmost care that the
garlic does not burn. You can even put off the stove for few minutes
if you feel that the oil is already hot enough.

Next, add the red chill, turmeric, and amchoor powder. Stir for 3 to 4
seconds and add the chopped methi leaves. Stir to combine. The methi
leaves will wilt down in 1 to 2 minutes and you will see they start
wilting down and water of the methi separating. Let cook uncovered
for 3 to 4 minutes on medium low heat and then add the dill along
with potatoes. Add the salt next. Stir so that everything is combined.

Cover the karahi with a lid and let cook for 3 to 5 minutes until
everything is cooked through. The methi will be a darker shade of
green at the end of cooking and will stick to potatoes. Put off the
heat and let sit for at least 1 to 2 hours before serving. This is
important.

Warm up and serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
methi-aloo---fenugreek-with-potatoes.txt>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)