Aloo Methi is one of the favourites of the North Indian- Home based Cuisine. Making it as a steamed version ensures that you receive much more nutrition- without compromising on the taste. This recipe is Oil free-Allergen free and Nourishing.

Course: Main-course

Cuisine: Indian

Author: Anjali Sanghi

This steamed Aloo Methi Recipe is a wonderful way to have your fenugreek. For those who like it, the recipe would seem very delicious, warm and fresh.

PHOOLGOBHI ALOO (Spiced Cauliflower-Potato) recipe

JEERA ALOO (Cumin Spiced Potatoes) Recipe

ARE YOU NEW TO- INDIAN STEAMED RECIPES: Read Steamed FAQ’s, Basics, Benefits & more… Here

Prep Time: 15-20 minutes (manual)

Steam Time: 12 minutes (may vary little for different steamers)

Spices: 3 minutes

Total Time: 30 minutes

Serves: 1-2

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

METHOD

PRE- PREPARATION:

Fenugreek leaves: Remove the leaves from stems and rinse thoroughly in a sieve. Check that all leaves are clean. Keep them in a basket to dry slightly. Now chop them fine.

Potatoes: Wash your potatoes well. Remove the peels. Now chop them 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:

STOVE

  1. Put water in the bottom part of your steamer. Put the top attachment and add mixed- fine chopped fenugreek leaves and potatoes to it. Add fine chopped tomatoes (optional) and mix well.
  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 vegetables with a spoon. (Take care that too much steam does not come upon you as it is hot).
  4. After around 12 minutes, open the lid and stir it once more.
  5. Check if the potatoes are cooked or you can continue steaming for some more time.

Take out the vegetables in a bowl to mix spices.

ELECTRIC WITH TIMER

Put water in the bottom part of your steamer. Put the top attachment and add the fine chopped fenugreek leaves and potatoes to it. Add fine chopped tomatoes (optional) and mix it all well.
Set timer to 12 minutes and start steaming.
Once steaming is done, check the vegetables from all sides that the are evenly cooked.
Take out the vegetables in a bowl to mix spices.

MIXING SPICES

Mixing Raw Spices: Mix all spices and salt together in a small bowl. Start mixing the spices gently, but swiftly to the steamed vegetables. Turn the vegetables slowly with a bigger spoon to mix all spices evenly. If some potatoes get mashed then they will give a better taste. Add fine chopped coriander leaves and spring onion leaves (optional) and mix them well. Cover the dish for 4-5 minutes to allow aroma of all spice to mix well. Transfer the dish to a serving bowl if required.

Garnish with coriander leaves and serve beautifully.

Optionally you can dry roast your spices and add them along with salt to the steamed potatoes.

If you want to use a medium of tempering (like oil etc.) then maximum upto one t-spoon is enough, since your potatoes are pre-cooked.

 

SERVING IDEAS

Generally served with Chapati or Poori in Northern India. this is the most versatile dish, so you can serve it rice also.

RECIPE NOTES

If you chop your fenugreek and potatoes fine, it allows quicker softening of vegetables in the steamer. Finer chopped fenugreek mixes well in the vegetable and gives even taste to the whole dish.

When you remove the lid of the steamer, take care that the hot steam does not come upon you.
If you are mixing raw spices then, mix them in gently, but swiftly before the dish gets cooled.
Keeping the dish covered after mixing the spices is the trick to get great aroma and wonderful taste.
You may also want to add a few drops of oil etc on the top of the dish (once ready), if you are making this for the first time for family/friends who have never tasted oil free food before.

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.

HAPPY STEAMING!!!

PRE-ORDER ‘INDIAN STEAMED RECIPES’ DIGITAL OR PRINTED BOOK NOW & CREATE THESE DELICIOUS, NOURISHING, STEAMED RECIPES AT HOME

 

            Shop now

error: Content is protected !!