My husband Parry has quickly become the go-to chef for Indian cuisine in our family. In team with my Ayurvedic knowledge and Parry's North Indian heritage, some amazing recipes are being developed. The first, Aloo Methi or Potato and Fenugreek. In Australia, we cannot access fenugreek leaves easily, so we have replaced it with spinach, silverbeet or chard. The flavour is similar and leafy greens are currently in surplus supply in the cooler months. This recipe is super quick to make and is an easy weeknight dinner, only taking 20-30 minutes from prep to serve. The heating spices used are beneficial for pacifying Vata and Kapha, but Kapha individuals can add some chillies for additional heat and add more leafy greens than potato. Pitta types be wary of the heating herbs (especially hing), only adding small amounts or replacing the hing with some coriander powder.
Thank you Parry, blessed are we to have you part of the BT team!
WHAT YOU WILL NEED
2 tablespoons of ghee
1 tsp cumin seeds
1/2 tsp of turmeric powder
Fresh ginger, finely chopped or grated, to taste
1/2 tsp garam masala
1/4 - 1/2 tsp hing
Himalayan rock salt and black pepper for taste
2-3 bunches of fresh and organic spinach/silverbeet leaves picked and finely chopped
5-6 organic medium sized potatoes, peeled and cubed
1. On a medium/high heat, warm the ghee in a medium sized pot.
2. Add cumin seeds and once the seeds become fragrant and crackle, add the potatoes. Stir well.
3. Add turmeric and cook 1-2 minutes. Pour a little water into the pan (only a little - otherwise it becomes too runny), this assists the potatoes to cook. Cover with a lid and stir occasionally.
4. Once the potatoes have softened and are almost completely cooked, add all other spices. Stir well, put the lid back on for 1-2 minutes or until the spices become fragrant.
5. Add the spinach and stir well. Put the lid back on for 3-5 minutes or until the leaves are completely cooked.
6. Serve with fresh basmati rice or roti and some natural yoghurt/raita if desired.
With love and light,