Because potatoes make every green vegetable awesome
I don’t usually need an excuse to consume an extra helping of leafy vegetables. I love my greens, and methi is amongst my top 3 favourites. I don’t know if I can say the same for the husband, though. And I’m sure there are many folks out there who cannot get themselves to eat and relish saag, bhaaji, tarkaari, veggies — call it what you like — and feel satisfied. But I was a strange kid, and greens and veggies often featured in my most loved food list. My granny used to make a mean aloo methi, and even while growing up, it made at least two appearances every summer holiday, when we’d visit my grandparents and my granny would painstakingly go through all the things I loved, making them one after the other.
Here’s an adaptation of what she used to make for us. If I tell you this is a recipe you can cook with ease, and throw some baby potatoes in, while you’re at it — would that make it more palatable?Its a theory, open for debate. But you’re going to have to make this before you decide!
What you need
A handful of baby potatoes halved (or regular potatoes, cubed)
Half a bunch of methi, leaves picked and chopped
1 small onion, chopped finely
1 green chilli, slit
Salt to taste
What you need to do
First, scrub the potatoes clean. And just to be safe, peel them too. I know baby potatoes are best enjoyed with skins on, but I like to play safe. Those buggers are super muddy and no amount of scrubbing will have me believe it is ever enough.Then run the methi leaves under a steady stream of water and wash well. Pick the leaves off the stems and chop them roughly.
Chop the onion finely, slit the green chilli and set it aside.In a pan, heat some oil. Add in the mustard and cumin seeds and let them sizzle and sputter. Chuck in the green chilli and toss around.Saute on a medium flame till onions get translucent.Next in, add the potatoes and top up with turmeric and chilli powder.Turn the flame down and toss the potatoes around till they are coated. Add a wee bit of water, put the lid on the pan and let the potatoes cook in their own steam. They should be done in about 5-7 minutes. Take the lid off, check if the potatoes break away easily, and if they do, leave the lid off, turn the flame up and let the water dry out, while you continue to toss the potatoes.
When the water is almost all gone, add in the chopped methi, salt and mix thoroughly. The methi will wilt quickly, so be sure to keep tossing it.Add a pinch of garam masala and saute on a medium flame for 5 minutes, till the methi is cooked through and the masalas are all mixed well.