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VEGGIE

Aloo methi Red kidney beans

STUDIES HAVE SHOWN THAT FENUGREEK OR METHI IS A POTENT
STIMULATOR OF BREAST MILK PRODUCTION, SO YOUNG MOTHERS ARE KNOWN AS RAJMA, IT’S THE MOST AWESOME SOUL FOOD EATEN WITH RICE
OFTEN ENCOURAGED TO EAT THIS DISH
Preparation time: 10 minutes 1 medium onion chopped
Preparation time: 10 minutes 2 tbsp cooking oil not including overnight soaking 1 tomato liquidised
Cooking time: 15 minutes 1 cup finely chopped fenugreek leaves Cooking time: 40 minutes 1 tsp tomato purée
Serves 4 1 tsp fresh crushed garlic Serves 4-6 1 tsp fresh crushed garlic
Salt to taste 1 tsp fresh crushed ginger
1 tsp fresh crushed green chillies
You will need: 1 tsp fresh crushed green chillies You will need: or red chilli powder
A pinch of turmeric powder
2-3 medium potatoes, peeled, Freshly chopped coriander to garnish 1 cup red kidney beans 1 tsp salt
washed and diced in cubes or 400g can cooked red kidney beans Freshly chopped coriander to garnish
2 tbsp cooking oil

Method

1 Blanche the diced potatoes in hot boiling water so that they are semi-cooked. Method
1 Wash and soak the kidney beans overnight. The following day, boil or pressure cook them in a cup
2 Heat oil in a frying pan or wok and add the chopped fenugreek leaves and garlic and of water and a pinch of salt until they become soft and mushy. (Omit if using canned beans.)
cook for 4-5 minutes until the water has evaporated.
2 Heat some oil in a medium pan and braise the onion until light brown. Add the liquidised tomato
3 Stir in the salt, green chillies, turmeric and the blanched potatoes. and the tomato purée and the rest of the spices and cook until blended.

4 Allow to cook for approximately 5 minutes, stirring regularly until the potatoes are crisp. 3 Add the cooked beans, bring to boil, taste and adjust for salt and chilli.

5 Garnish with fresh coriander and serve hot with roti. 4 Garnish with coriander and serve hot with rice or rotis.

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