Name: Aloo–Methi (Soft)
Yield: 4 servings
Ingredients: Potato — 3 small, cubed (300 g); Fenugreek leaves (methi) — 2½ cups chopped (100 g); Ghee (cow) — 2½ tsp (12 g); Cumin (jeera) — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.2 g); Ginger, fresh — 1½ tsp (8 g); Turmeric powder — ⅛ tsp (0.5 g); Coriander seed / powder — 1 tsp (2 g); Kashmiri chilli powder (mild) — pinch (0.5 g); Water — ¼ cup (60 ml); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Temper cumin, hing and ginger.
Step 2: Add potato, turmeric and salt; cover with water 8 minutes.
Step 3: Add methi and coriander powder; cook 6 minutes until soft.
Step 4: Mash a few pieces for moistness.

Nutrition

Per serving, estimated

102kcal

Energy

2.7g

Protein

3.4g

Fat

15.1g

Carbohydrate

2.2g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 4

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Aloo–Methi (Soft)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Potato	3 small, cubed	300 g	1500 g
Fenugreek leaves (methi)	2½ cups chopped	100 g	500 g
Ghee (cow)	2½ tsp	12 g	60 g
Cumin (jeera)	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.2 g	1 g
Ginger, fresh	1½ tsp	8 g	40 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Kashmiri chilli powder (mild)	pinch	0.5 g	2.5 g
Water	¼ cup	60 ml	300 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g