Dhaba Style Aloo Methi

Here is a new recipe. This time we are in north-western India, specifically in the city of Marwar, in the state of Rajasthan. This recipe needs a little introduction. Recently my cousin, returning from Rajasthan, brought me back (to my great joy) a trio of spices: curry masaala, cumin powder and fenugreek seeds. And what does Rajasthan have to do with it, you might say? Well, let's say that these spices are also used most in that part of India.

Anyway, look and look, after finding endless studies on the properties of the only one of these spices that I am not very familiar with, namely fenugreek (galactogenic and anti-anemic properties in particular) and recipes for infusions and decoctions, I discovered Aloo Methi (Potatoes Stewed with Fenugreek) and I fell in love I know. I always put potatoes in there (by the way, the recipe is similar to that of Bombay Aloo), but in my opinion they really go well with certain spices.

Fenugreek has a vague hint of licorice, and under the teeth the seeds are, let's say, bitterish, so not everyone likes them, even if during cooking the bitterness goes away. In any case, I warned you.

This Aloo Methi is a typical Indian dish that is quite complete since the carbohydrates are represented by the potatoes and the proteins by the fenugreek. This dish is very quickly made from the moment you have your potatoes cooked and cooled.

Ah, the doses are calculated considering the recipe as a side dish. Double if you want to serve as a single dish. Here is my Aloo Methi recipe:

INGREDIENTS (for 3 people)

• 2 tablespoons of ghee
• 1 yellow onion
• 3 cloves of garlic
• 2 potatoes (peeled weight)
• 2 tablespoons of fenugreek seeds (if you have the leaves it is even better)
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds, powdered (or whole, as you prefer)
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of chilli (powdered or chopped)
• 1/2 teaspoon of ginger, powdered (or fresh, if you prefer)
• 1 pinch of salt
• 1 large bunch of parsley

PREPARATION

1. Heat the ghee in a pan and fry the finely chopped onion and the crushed garlic cloves (which you will then remove).

2. Peel the potatoes, cut them into cubes and brown them for a few minutes with the onion, then add all the spices.

3. After a few minutes, lower the heat, cover the pan and cook until the potatoes are tender (about 20 minutes), stirring occasionally and adding water (about half a glass) if you think it is necessary.

4. At the end of cooking, remove the garlic cloves, season with salt, add the chopped parsley, give one last stir and serve.

Note 1: instead of parsley you would need Asafoetida, also known in India as Hing, a plant native to Persia (Iran) famous for its strong smell (they say it is almost repulsive), very similar to garlic. It is part of the Apiaceae family, the same family as parsley in short, so let's say that in the absence of this smelly herb I added, in addition to an extra clove of garlic, a good amount of parsley.

Note 2: for the "real" recipe you would also need three or four green chili peppers.

Note 3: some versions also include the addition of a chopped tomato.