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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Methi Aloo (Fenugreek With Potatoes)   
    Categories: Indian   
         Yield: 2 Servings   
       
         3 c  Methi (fenugreek leaves)   
         3 tb Pure mustard oil; up to 4 tb   
       1/4 ts Methi dana (fenugreek   
              - seeds); heaping   
       1/4 ts Cumin seeds   
       1/8 ts Hing powder (asafoetida)   
         2 cl Garlic; finely chopped   
         1    Whole dried kashmiri   
              - chilies; up to 2   
       1/4 ts Red chilli powder or cayenne   
         1 pn Turmeric powder; scant   
       1/4 ts Amchoor (dry mango powder)   
         2 tb Fresh dill; chopped   
              - (optional)   
         2 md Potatoes;   
              - boiled, peeled, cubed   
              Salt   
       
     Pick up the tender shoots and leaves from the long, hard methi stems.   
     Wash the leaves under running water to remove all the dirt. On a   
     clean kitchen towel, spread the washed methi to completely air dry   
     for 30 to 45 minutes. If you are in a hurry, use paper towel to   
     absorb all the moisture. Ensure that the leaves are totally dry once   
     you are ready to cook else the stir fry will come out watery. Chop   
     the leaves and set aside.   
        
     In a karahi or heavy skillet, heat up the mustard oil on medium until   
     the raw smell goes away. Once hot, temper the oil with methi dana and   
     cumin seeds. Wait until they crackle. Turn the heat to low and   
     immediately add the chopped garlic, hing and dried chillies. Wait   
     until the garlic changes color to light brown and the dried chillies   
     swell, about 10 to 12 seconds in hot oil. Take utmost care that the   
     garlic does not burn. You can even put off the stove for few minutes   
     if you feel that the oil is already hot enough.   
        
     Next, add the red chill, turmeric, and amchoor powder. Stir for 3 to 4   
     seconds and add the chopped methi leaves. Stir to combine. The methi   
     leaves will wilt down in 1 to 2 minutes and you will see they start   
     wilting down and water of the methi separating. Let cook uncovered   
     for 3 to 4 minutes on medium low heat and then add the dill along   
     with potatoes. Add the salt next. Stir so that everything is combined.   
        
     Cover the karahi with a lid and let cook for 3 to 5 minutes until   
     everything is cooked through. The methi will be a darker shade of   
     green at the end of cooking and will stick to potatoes. Put off the   
     heat and let sit for at least 1 to 2 hours before serving. This is   
     important.   
        
     Warm up and serve.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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