Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves. A very well loved recipe in our family, I make this whenever we get fresh methi/fenugreek leaves.
Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. If you are familiar with the lip smacking, finger licking Paneer Makhani/Paneer Butter Masala (Indian Cheese in a Butter Sauce), Malai Koftas (Cheese balls stuffed with nuts raisins and spices cooked in a creamy sauce), Dal Makhani (Creamy buttery lentils) or the internationally famed Murgh or Chicken Makhani/Butter Chicken served in the Indian restaurants, this is one sauce they are all based on. The Makhani masala can be adapted to form a gravy/sauce with a thick tomato base or with more cream/milk added, it makes the more popular light orange creamy sauce usually found in the restaurants.
This pickle is not for the fainthearted. It breathes fire, crunches with a bite, smells of abundant spices and tastes fantastic. This one cannot be compared to the pretty peppers soaked in vinegar and spice; they will get you teary eyed if you are not used to the heat, but will tantalize your senses – a very Indian Pickle.
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More produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi/Fenugreek & Tomatoes this time.
This dal is one of my comfort foods. Every time I make it, the sound of the sizzling spice & the aroma reminds me of home, of my childhood…. Masoor dal used to be a staple food for me – for I rarely would want to try any other dal. Why? Because I love the flavor these special spices cooked in Mustard Oil- yes that is what is used to season this dal. If you are not aware, traditionally most of the recipes in Bengal use mustard oil for cooking. It cannot be denied that the flavor that mustard oil adds can not be replaced with any other subsitute. To season this recipe, you would need a very little of the oil- & I would warn that this would not taste the same without this particular combination of Mustard Oil & the Panch Foron (very commonly used spice mix in Bengal to temper lentils & vegetables….I have explained that later in the post).
This one is a Treasure in my kitchen. A delicious preparation of Paneer(soft Indian cottage cheese) gently simmered in curried Palak(spinach), this dish is relished with hot naan breads or chapatis. Or serve it as a delicious side accompaniment to any meals. Me & my kids spoon out & eat atleast half a bowl even before we start with the bread:-D. The origination of this dish is from the Northern Parts of India but is enjoyed all over the country & all over the world.
Potatoes & Fenugreek Seeds
Tucked away among the tiny villages in the colorful and beautiful deserts of Rajasthan, nestles a oasis surrounded by cool shady trees. This haven of peace is the Ashram – Bala. We had the privilege to visit this place last time we visited Jaipur and paid our respects to SatiMata. We also had the privilege to have our lunch here, inside the cool thick walls where no air condition is needed even when it is 90 degrees outside.
Along with all the other delicious dishes we had for lunch, there was this particular dish which I liked the best even though I did not and could not figure out what I was eating, other than it had cubes of potatoes in it. This was something which I had never eaten before… Later I had found out that the main ingredient which felt like a kind of lentil to me, was actually green fenugreek(methi) seeds cooked like a vegetable!! I cook green fenugreek (methi) leaves, use the seeds and Kasuri Methi as spice/seasoning. But never ever did I imagine that the unripened fenugreek seeds can be cooked too. They lack the bitterness of the seeds which we usually use as spice.
I never found green fenugreek seeds here, but I was suggested to soak the regular ripened fenugreek seeds overnight as an alternative. This takes away some of the bitterness (they are still a wee little bitter), and also swells up to a soft plump, which makes it possible to cook it like a vegetable.
This dish is so very different. I was just going to post it when I came across the Herb Mania Fenugreek Event. What timing!!
This goes to the Herb Mania Fenugreek Event hosted by RedChillies.
Ingredients:
Preparation:
Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.
Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on them and set aside. Heat oil and fry the potatoes till they start to brown. Remove with a slotted spoon and set aside.
Blend Ginger, hot green pepper, garlic and tomato in a puree. Pour this in the same oil the potatoes were fried and simmer till the oil separates from the sides. Add the Potatoes and the Fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8 – 10 more minutes.
Mix Turmeric, salt, coriander powder and red chilli powder in half cup of water and pour it in the pan. Cover and cook till the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if its too dry. Add the Plain yogurt mixed with little water. Simmer uncovered at low heat for another 10 minutes.
Switch off the heat. Now for the Tarka, heat the ghee and when smoking hot add the chilli powder and immediately pour it on the potatoes and fenugreek. Garnish with chopped cilantro.
Fenugreek seeds & Potatoes with Poori
Serve with Poori or any Indian bread. Best tasted with Poori and Shrikhand on the side.
Ingredients:
Preparation:
turmeric coated
Coat the potatoes and cauliflower florets with 2 teaspoon of turmeric and a sprikle of salt and let it sit for about 15 minutes.
Fried Cauliflower & Potato
Heat oil and fry the potatoes and cauliflower in batches till they start to brown. Remove with slotted spoon and set aside.
In a pan, dry roast the cardamom, cinnamon, and clove. Add oil add the red dry chili and the fenugreek seeds. Once they start to sizzle add the sliced onions and fry till they just start to brown.
Add the ginger paste, the garlic paste and the tomato puree. Add salt, turmeric and red chili powder to it. Fry till you see the oil leaving the sides of the pan. Add the cauliflower and the potato. Stir gently to mix, so all the tomato gravy coats the vegetables. Add half cup of water, cover and cook till the potatoes and cauliflowers are tender but not mushy. Add the creme, and simmer for about another 10 minutes. Sprinkle kasuri methi on the top and gently mix.
cauliflower& potato with roti
Serve hot with roti or paratha.
Asafoetida
Asafoetida (Hing): This is sap from stem and root of a plant, dried into a hard resin. It has a very very strong aroma.
I personally use it in preparation of Lentils and Dry Fries.
Bay Leaves
Bay Leaves (Tej Patta): Dried bay leaves. They are browned in oil first increase the aroma.
Carom Seeds
Carom Seeds (Ajwain): These are pungent ( like Thyme), but looks like celery seeds. Very strong flavored. It also has good digestive properties.
I mostly use it when I make Parathas.
Cinnamon
Cinnamon (Darchini) This is actually dried bark of a tree. It’s an ingredient of Garam Masala.
Clove
Cloves (Laung): Cloves are dried up flower buds. Used as a part of Garam Masala in the ground form, or in the stick form in meats and vegetables.
Coriander Seeds
Coriander Seeds (Dhania): These seeds are actually dry seeds of the regularly used fresh cilantro. These seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder.
Cumin Seeds
Cumin Seeds (Jeera): Very commonly used and in various dishes. Its used both whole and dry roasted and ground.
Fenugreek seeds
Fenugreek Seeds (Methi) : Angular buff colored seeds having a slightly bitter taste. One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter!!
I use these seeds quite frequently, especially in the Makhani masala.
Fennel Seeds
Fennel Seeds (Saunf or Mouri): These look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth freshnersafter meals. Fennel is known for its digestive qualities.
Green Cardamom
Green Cardamon (Choti Elaichi) : These pods holds tiny little balck seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.
Cardamon Black(Badi Elaichi) : These are bigger than the small green cardamoms and black in color. Has a much stronger aroma.
Mustard Seeds
Mustard Seeds (Sarso or Rai): These are usually added to hot oil to season vegetables, lentils, rice and pickles. Mustard is also ground and used in cooking fish and vegetables in the Eastern part of India.
Nigella/Kalonji
Nigella (Kalonji/Kalo Jeera) : These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.
Nutmeg
Nutmeg (Jaiphal): These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly in biriyanis. Unlike in western countries, its almost never used in desserts in Indian cooking.
Panch Foron
Panch Foron: This is a five mix spice. “Panch” means “five”. The following are used in equal amounts:
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fenugreek Seeds
Fennel Seeds
This is extensively used in East Indian cooking.
Red Chilli Powder
Red Chilli Powder: This is ground up red chili powder.
Red Dry Chilli
Red Dry Chilli: This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat.
Saffron
Saffron (Kesar): This is probably the most expensive spice. Looks like tiny orange threads, these are actually the stigmas of a flower called crocus.
Adds beautiful flavor and color to rice dishes, gravies and desserts.
Turmeric
Turmeric: Turmeric is actually a ginger like rhizome in the raw state. The inside is orangish yelllow in color. The rhizome is dried and ground for the purpose of cooking. It gives the food a yellowish color. Turmeric is also known for its antiseptic qualities. Raw turmeric is often times ground into a paste and used to improve skin and complexion.
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