Aloo Methi Rice

This awesome combination of Potatoes and Methi (fenugreek) leaves adds a different colour and flavour to the dish.
A quick, easy and tasty dish prepared under 15 minutes is an all time favourite with the family and kids!!

Fenugreek leaves are also widely used in cooking.  Both the leaves and seeds are rich in Vitamins A, B, C, Iron and Phosphorus. It helps to cool the system.  Fenugreek is one of the most ancient spices.

Fenugreek seeds and fresh Fenugreek leaves have great medicinal value.  A teaspoon of Fenugreek seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering from arthiritis.
Dried fenugreek leaves, called kasur methi are also used in the preparation of some sabjis and curries!!!


Ingredients to serve 6-8 people

2 Cups Basmati or Long Grain Basmati Rice
2 ½ Cups Water
2 large Potatoes (peeled)
2 bunches of fresh methi leaves (finely chopped)
1 Large onion
1 Pod finely chopped garlic
1-2 Tsp Garamasala Powder
1 Tsp Coriander Powder
½ Tsp Chilli Powder (Optional)
1-2 Tbs Oil
1-2 Tsp Salt

Aloo Methi Rice Recipe

Aloo Methi Rice

Preparation

Cook the Rice separately in a pressure cooker or cook the rice directly in a pan
Chop the potatoes into small cubes, microwave with a tablespoon of water for 7-8 minutes
Heat the oil in a pan, add the sliced onions and sauté for a couple of minutes
Add the freshly chopped methi leaves, garamasala powder, coriander and chilli powder
Sauté for a couple of minutes
Slide in the cooked potatoes and fry till it turns a little crispy in texture.
Fold through the cooked rice (preferably with a wooden laddle) and sprinkle the salt

Note:   You may also use dried methi leaves (Kasur Methi), which is available in Indian grocery stores if you do not get your hands on fresh leaves.
The amount of chilli powder may vary based on the palate of the individual!
Serve this dish with any Raita!!

 

Comments

  1. Looks yummy Shobha. The photo does not do justice to the recipe. I was expecting to see a bit more green., not sure if it is because of dry methi the green color is not prominent.
    I guess one has to be liberal with Chilly Powder, otherwise combination of Rice and Aloo may tend to become bland by Indian standards

    Regards, Vish

     
    • Shobha Krishnan says:

      Hi Vish first of all I am very impressed with your comment – point taken about making the methi more prominent. Will update your input about the chilli powder as well – aloo methi rice in my menu when you are in Sydney next time!! Appreciate you taking time to view CWS as well as for your constructive comment!!

       
  2. Vish Iyer says:

    The new photo is awesome Shobha.
    I am waiting to be in Sydney to taste the authentic version of the dish from the kitchen of the auther and speciality Chef Shobha

    Vish

     

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