Inside India’s Kitchen: Aloo Methi (Sindhi Dish)

September 10, 2013 9:59 am Last Updated: September 10, 2013 9:59 am
India’s diverse cultures create a great diversity of cuisine. In small towns and villages, the households not only retain centuries old flavors but also the traditional cooking ware. 
Numerous traditional communities hold secrets to many healthy and scientific ways of cooking; while India’s traditional cooking ware highlight age-old sense of scientific designing, perfect for varied cooking styles. The methods of Indian cooking diversify with even minor changes in culture, climate, geography or staple crops. ”Community cooking” still exists in many parts of India; however, in urban areas it has shrunken to temples and community celebrations. 
Every week an Epoch Times’ reporter in India visits a home-kitchen to enchant you with original, rich flavors from the country.
This week’s flavor comes from the lunch table of Mamta Hemdev, 52,  a traditional Sindhi homemaker from Bangalore. Sindhis were originally the inhabitants of Sindh (now in Pakistan). Many of them migrated to India after the partition of Indian sub-continent into India and Pakistan. Sindhi Cuisine basically consists of thin wheat breads (phulka or roti) with two dishes. Sindhi kitchen has wealth of dishes cooked with rich spices. Here we bring you one:
Methi Aloo (Potato Fenugreek)


1 bunch of Methi (Fenugreek) leaves

1/4th bunch Coriander leaves

4 medium size Potatoes

4 medium size Tomatoes

Curry leaves (if available)

Cumin seeds

1 teaspoon of Red Chili powder

1/4th teaspoon of Turmeric powder

1 tablespoon of Coriander powder

Salt to taste


Wash the mix of Methi and Coriander leaves well, once washed fine cut the mix.

Cut potatoes in D-shape.

Grind the Tomatoes into a thick paste.

Heat 2 tablespoons of oil in a pressure cooker.

Add Cumin seeds and Curry leaves (if available) in the pressure cooker.

Add sliced Potatoes and mix it on flame for a while.

Then add Chili powder and Turmeric powder and mix it well.

Put the Methi and Coriander leaves and continue stirring.

Add the Tomato paste, Coriander powder and Salt to taste and mix.

Cook till the oil separates out.

Finally add ½ cup of water. Let it cook on pressure cook till 2 whistles are done.

 The dish can be served with rice and chapatti.