Aloo Methi Rice / Potato Fenugreek leaves Rice

Aloo Methi Rice / Potato Fenugreek leaves Rice

Aloo Methi Rice is a one pot meal which is very easy to prepare. This is a mild flavored rice which is prepared in pressure cooker. Aloo Methi rice comes in very handy when we are short of time or when we are in a hurry or when there are any guests at hme without any prior notice.

This recipe has the goodness of fenugreek leaves which is very nutritious. It has all the necessary nutrients that are required to maintain our health. Fenugreek leaves can be used either as a supplement or as a main ingredient. It is said that we are supposed to eat green leaf vegetables atleast 3 times a week. So this is a nice idea to take green leafy vegetables in this way. This can be used in soups, curries, dals, chutneys, etc.,. Today we are using these fenugreek leaves as a main ingredient for a flavored rice variety.

This is a very mild flavored rice, so we can side it with any spicy raita or any korma curry. I have served it with a spicy raita.

Preparation

Discard the stems of the fenugreek leaves and wash them well with enough water. Chop these leaves finely and keep aside. Heat oil and ghee in a pressure cooker. Add the whole garam masalas and the broken cashews.

Fry until the cashews are golden in colour. Add sliced onions and slit green chillies.

Sauté for a minute and add ginger garlic paste.

Add salt and sugar and fry until onions turn brown in colour.

Add finely chopped methi leaves. Cook until the leaves are withered.

Add chopped tomato pieces and cook until they turn mushy.

Now add potato cubes and mix well.

Add washed rice and give it a nice stir.

Add sufficient water. Normally, while cooking rice , we put rice and water in the ratio of 1:2, but in this case, add rice and water in the ratio of 1:1.5. Since fenugreek leaves and tomatoes ooze out water, this would be sufficient. Add another extra half cup of water if you want the rice soft ( for kids ). 

Crush the dried mint leaves between your palms and throw in. This is optional but gives a nice flavour. You can add fresh mint leaves as well. Check for salt and spice. Add garam masala powder as per your desire. Cover with the lid with the gasket and the whistle.. Cook until 3 whistles and switch off the flame. When the cooker has cooled, remove the lid and fluff gently with fork or a ladle. But be careful not to break the rice. Serve hot with raita or any gravy curry.

Ingredients

Fenugreek leaves 2 bunches
Potatoes 2-3 medium
Onion 1 big thinly sliced
Green chillies 3 slit lengthwise
Ginger Garlic paste 2 tsp
Oil 2 tsp
Ghee 2 tsp
Broken Cashews handful
Sugar 1 tsp
Salt to taste
Tomato 1
Rice 1.5 cups
Dried Mint Leaves 1 tsp Or Fresh mint leaves few
Garam Masala Powder 1 tsp
Pomegranate Seeds to garnish

Whole Garam Masala

Bay leaf 1
Star Anise 1 petal
Cloves 4
Dalchin ( cinnamon ) 2 1" pieces
Marathi Moggu 1
Elaichi ( green cardamom ) 2

Method

1. Wash the fenugreek leaves and chop finely. Keep aside.
2. Heat cooker and add oil and ghee. Throw in the whole garam masalas and broken cashews and fry until cashews turn into golden colour.
3. Add sliced onions and slit green chillies. Fry for a minute and add ginger garlic paste.
4. Fry until the onions turn dark brown in colour.
5. Add chopped methi leaves and cook until the leaves are withered and shrink in size.
6. Now add chopped tomatoes and cook until they turn mushy.
7. Add potato cubes and mix well.
8. Add washed rice and give it a nice stir.
9. Add sufficient water and cover with a lid with gasket and whistle.
10. Cook until 3 whistles and switch off the flame.
11. Allow the cooker to cool and once cool, open the lid and fluff gently with a fork or a wooden ladle.
12. Garnish with pomegranate seeds and grated cheese. Serve hot with any spicy raita or gravy curry.

Notes

• Black pepper powder or whole black pepper can be added if you want it more spicy.
• Sprinkle finely chopped coriander leaves for garnishing.
• Curd can also be added while cooking if you want it little tangy.