My maternal grandfather, my Thathi was a farmer all his life in our native village. Right from his childhood, his staple food had been potato. Potato in any form as long as it was potato. A bowl of rice, a spoon of avakkaya and muddha pappu along with potato was his meal every day. The man never got bored of this combo. He seldom travelled but even so, insisted on eating only avakkaya and potato wherever he went. He was obsessed with the vegetable I should say, for he would not let anything else to be served on his plate. In spite of eating potato day in and day out, he hardly had a paunch and he never suffered from any ailment including diabetes and hypertension as long as he was alive. Shows how much of hard work is involved in farming! I can’t help, but think about him every time I cook potato. Miss you Thathi!
Following Thathi’s footsteps, the sister and I hardly touched any other vegetable growing up. Our parents never forced us into anything and were happy to let us eat what we wished – so potato it was on most of the days. I still crave amma’s potato fry sometimes now 🙂 Getting into IT jobs, changing taste preferences, getting into healthy eating habits – sister and I hardly use potato these days. It’s saved for days when we feel like reminiscing good old days 🙂
In the past I have made aloo matar subzi and had been planning on making the same but then I remembered about the bunch of methi and decided to bring it into the gravy too. It turned out to be creamy and was perfect for rotis.
To make Aloo Methi Matar – Gravy Style
Serves – 2
Time to prepare – 25 mins
What I used –
- Potatoes, 3 medium
- Onion, 1 large
- Tomato Puree, ½ cup ( I used Homemade Tomato Puree)
- Ginger Garlic Paste, 1.5 tsp
- Methi Leaves/Fenugreek Greens, 1 bunch or 1 cup
- Green Peas, ½ cup ( I used frozen green peas)
- Milk, 1/3 cup
- Turmeric Powder, ½ tsp
- Red Chilli Powder, 1 tsp
- Kashmiri Chilli Powder, 1 tsp
- Garam Masala Powder, 1 tsp
- Coriander Powder, 1 tsp
- Jeera, 1 tsp
- Oil, 2 tsp
- Salt, as req
- Water, as req
How I made –
- Boil potatoes in a pressure cooker for two whistles. Let them cool, peel the skin and cut the potatoes into cubes and set aside.
- In a pan, heat oil and add jeera. When jeera splutters, add finely chopped onions and in a minute, add the finely chopped methi leaves. Fry until onions are translucent and methi leaves are wilted.
- Add ginger garlic paste and fry for a minute. Add tomato puree and fry for 2 mins.
- Add turmeric powder, red chilli powder, Kashmiri chilli powder, garam masala and coriander powder. Fry until the raw smell is gone.
- Add green peas and cubed potatoes. Add required salt. Pour ½ cup of water and cook covered on medium flame for 7-10mins.
- When the gravy comes together, simmer the flame and add milk. Give the gravy a quick stir and cook for one more minute.
- Serve hot with roti/pulka/chapati/naan.
Note: The potatoes should not be overcooked and still be firm. Frying methi leaves along with onions reduces the bitter taste of methi leaves. Adding milk is optional but is recommended as it gives a creamy texture to the gravy. I had some leftover gravy and used as a side dish for dosa and that tasted great too 🙂