2017 Steamed Aloo methi

© Anjali Sanghi

Aloo Methi is one of the favourites of the North Indian Cuisine. Making it as a steamed version ensures that you receive much more nutrition- without compromising on the taste. It is generally considered a side-dish, but you can certainly enjoy a big serving of your vegetables as a main dish.

Click here to know the benefits of ‘Steam Cooking’ & these delightful recipes.

BASIC REQUIREMENTS FOR PREPARING STEAMED FOOD:

Steamed food recipes require very few resources. Their their cleaning and maintenance is also fast and easy.

Steamer steel

Steel Steamer for Stove or Electric Steamer or any other traditional way to steam vegetables.

Some drinking water

Chopping board

1-2 bowls/spoons to mix and serve

Knife

Vegetable peeler

Vegetables to steam

Herbs, spices and seeds as per the recipe

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ALOO METHI RECIPE: Oil free-Allergen free-Plant based-Healthier

Serves: 2

INGREDIENTS

VEGETABLES

fenugreek

250 gram fenugreek (methi) leaves

250 grams potatoes (3-4 medium sizes)

SPICES

Salt to taste

1 T-spoon cumin seeds

½ T-spoon turmeric (haldi) powder

Red chili powder to taste- around ¼ to ½ t-spoon (optional)

1 pinch asafoetida (commonly known as ‘hing’- optional)

GARNISH

Fine chopped fresh coriander leaves (optional)

Fine chopped fresh spring onion leaves (optional)

PRE-PREPARATION: 10 minutes

Fenugreek leaves: Remove the leaves from stems and rinse thoroughly in a sieve. Check that all leaves are clean. Keep them aside.

Potatoes: Wash your potatoes well. Remove the peels. Now chop them fine and keep aside. (You can take help of a chopping board for this.) Remember the finer you chop your potatoes, the quicker they get softened in the steamer.

Fine chopped Potatoes

STEAMING: 10-15 minutes

  1. Put water in the bottom part of your steamer. Put the top attachment and all fine chopped potatoes to it. (If you are making different recipes at the same time then you can use separate compartments of the steamer to do this together)
  2. Cover it with the lid and put it for steaming. If using gas, put the knob on full for first 3-4 minutes then make it slow.
  3. After 6-7 minutes remove the cover and stir the potatoes with a spoon. (Take care that too much steam does not come upon you as it is hot).
  4. Now add the washed Fenugreek leaves to the potatoes and cover the lid again.
  5. After around 10 minutes, open the lid and stir it once more. Check if the potatoes and leaves are cooked or you can continue steaming for some more time.

MIXING SPICES

You can do this in two ways.

Method 1

Mix the desired spices and salt in a small bowl.

Option 1: Just when the steaming is complete, mix the spices well to the vegs. Cover the lid and let them steam for a minute of two so that all flavours get mixed well. Now you can serve your dish.

Option 2: Take out the steamed vegetables and keep them aside in a bigger bowl. Let it cool a little bit.

Now mix the spice and salt mixture to the steamed vegetables. Though this step is very easy, but mix them gently to keep the shape and texture of the vegetables intact.

Serve beautifully and share with everyone.

Method 2:

Mix the salt well within the steamed vegetables. Dry roast the rest of the spices and then mix well to the vegetables.

WHAT TO DO WITH THE WATER WHICH IS LEFT AFTER STEAMING

This water is rich in nutrition. You can:

  • Cool it a little and sip on it your-self by adding herbs to taste.
  • Use it to kneed dough or boil some food in it.
  • Cool it completely and water your plants with it.

REPLACEMENT FOR OIL

Oil is not whole food and is generally pure fat content of the food you are extracting it from.

You will observe that once steamed, the vegetables leave their own oil. They look and feel very fresh and they do not require any oil from the top.

If you are still concerned then you can always add the whole seed of the oil you wanted to add to the recipe. This means that if you were going to use Sunflower oil- you can instead sprinkle some Sunflower seeds  to your dish. This will not only contain the oil, but also the goodness of all other nutrition contained in sunflower seeds like vitamins, minerals and more like Vitamin E, Thiamin, Manganese, Magnesium, Copper, Tryptophan, Selenium, Phosphorus, Folate & more…

You can also choose sesame seeds, mustard seeds, grated coconut among others.

In the same way you can use any other whole food/seed instead of their oil.

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LET US KNOW HOW YOU LIKED THIS & WHAT ALL RECIPES WOULD YOU LIKE US TO CREATE…

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