After the Christmas season has past and we have filled all of our waiting staff positions I sat down with a glass of cider and started to write my new year’s resolutions.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
The scented aroma and distinctive flavour of methi (fresh fenugreek) transforms any dish. Methi Aloo can be served with most Indian main meals. Methi can be bought from shops that specialize in Indian foods. I bought it from Asda
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the onion mixture until softened.
Stir in the turmeric. Add the potato and chilli and fry for 5 minutes. Add the chilli, cumin, coriander, salt and pepper and stir for 1 minute.
Add 2 tablespoons water to the pan, cover, reduce the heat and simmer. As the potato cooks, it might start sticking to the pan, so after 10 minutes, add 2 more tablespoons of water if necessary. At no stage should the potato be allowed to brown.
After 10 minutes, stir in the methi and cook over low heat for 15 minutes, or until the potato is soft. Season with salt, to taste. Serve with a knob of unsalted butter melted on top if you like.
Final verdict is: I loved this dish. So much I actually cooked it again 2 days later. I will be adding this to my recipe book and will be cooking it when I next have guests around.
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