Aloo mehti, spicy potatoes from the Indian kitchen
Aloo mehti is a classic of Indian cuisine. The spicy potato dish with fenugreek leaves is not only very aromatic, it is also very easy to prepare. Aloo is the Hindi word for "potatoes" and mehti means "fenugreek." Combine the two and you get the perfect side dish for your Indian meal. All over India you will find aloo on your plate in the morning, served with a crispy dosa.
Fenugreek, a versatile plant
Fenugreek is a versatile plant of the buttercup family with many uses. Fenugreek is not only a favorite in cooking. The plant has beneficial effects on the body and is therefore also used in the world of medicine. Fenugreek is originally from Mesopotamia and its health properties were already known in ancient times. The Ancient Greeks mixed the seeds of the plant with the horses' hay. By doing so, the animals quickly obtained a good condition and it also kept bugs away. It is not surprising that fenugreek is also known as Greek hay.
Fenugreek as medicine
Fenugreek has been known in plant medicine since ancient times and is used for humans and animals. Fenugreek contains many minerals such as iron, copper and magnesium. It helps build muscle and inhibits the absorption of cholesterol in the body. Fenugreek further lowers blood sugar levels and aids in digestion. In short, fenugreek is an impressive medicinal plant.
Fenugreek: an herb and a spice
You can use the clover-shaped leaves as well as the seeds from the fenugreek plant. That makes it an herb and a spice at the same time.
You can use the seeds whole or ground. Fenugreek is used as a spice mainly in curries, chutneys and stews with fish, meat or vegetables. Of late, the seeds are being incorporated into cheese. They give a nutty flavor to a solid cheese such as Gouda. You can also sprout the seeds in a moist environment.
When the seeds sprout, you get fenugreek as an herb. The young leaves are full of iron and they add aroma to a summer salad. The leaves of the full-grown plant are added to stews and dishes such as aloo mehti. You can use the leaves fresh or dried.
What does fenugreek taste like?
The leaf of fenugreek has a slightly bitter taste. With fenugreek powder, that bitter taste is even more pronounced. The seeds of the plant are very aromatic. They are reminiscent of curry and mustard. To cheese, the fenugreek seeds bring a nutty aroma.
How to make aloo mehti
With the following ingredients, make the spicy potato dish aloo mehti for 4 people:
- 750 g potatoes
- 2 tablespoons coconut oil
- 1 red onion
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 10 g dried fenugreek leaves
- 2 fresh green chilies
- ½ teaspoon chili powder
- 1 teaspoon turmeric powder
- ¼ teaspoon chili flakes
- ¼ teaspoon ground pepper
- 1 teaspoon garam masala
- ½ teaspoon salt
- 50 to 100 ml warm water
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Step 1: cooking the potatoes
Start by washing the potatoes. Then cook them with the skin on. This way fewer vitamins are lost. Let the potatoes cool until you can handle them without burning yourself. Remove the skin from the potatoes and cut them into chunks.
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Step 2: organization
When working with many ingredients, it is always wise to get organized. First, chop the red onion into fine slices. Remove the seeds from the chili peppers and chop them finely. Get all your spices ready in the right quantities in separate small bowls.
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Step 3: prepare aloo mehti
Put a deep pot over medium heat and heat the coconut oil in it. First add the mustard seeds. Let the seeds pop up and then add the cumin seeds. Be careful not to burn them.
Now mix in the red onion and fresh green chilies. Sauté until the onions are tender. Next, add the fenugreek leaves and all the other spices to the onions. Now mix in the potatoes and add the salt.
Allow the spicy potatoes to warm up. Mix frequently. You don't want them to burn. Is your aloo mehti getting too dry? Then add a splash of warm water.