“..the only one way to learn to cook is through the senses and heart. It turns out it is the only real way to live and to love, as well.” ~ Nani Power
Toronto has four very distinct and picturesque seasons. Among them all, I absolutely love fall. The amazing colors that the trees take on sets my heart to praise its beauty beyond words. The misty mornings, spectacular drives, earthen colors, cozy sweaters, cool winds, falling leaves. Yep, I am in love with the most colorful season of Toronto -Autumn/Fall.
Fall is my favorite season for cooking. This season for me calls for very rustic and traditional recipes like Biryani along with Mirchi ka Salan, or masaaledaar (spicy) curries that I can enjoy along with warm parathas, Haleem, Nihari and the usual simple soups to warm up the body. Today I prepared Qimah Aloo Methi along with piping hot Khichdi, perfect for the fall season, warm and comforting.
baby fenugreek leaves – choti methi ki bhaji
Qimah Aloo Methi is a usual at most Hyderabadi households. Baby fenugreek leaves, aka choti methi ki bhaji as they are called in Urdu language, is the key to a great tasting Qimah Aloo Methi. You can either grow fenugreek leaves in your own backyards, or buy it from the markets. If baby methi is not available, you can make do with the usual matured fenugreek leaves that are available at grocery stores which is called as badi methi ki bhaji, or use dried methi leaves which is the Kasuri methi, like I did.
We used to enjoy this curry along with warm parathas at breakfast or along with Khichdi, Khatta and Chutney at lunch. Nothing can go wrong with this simple yet nourishing recipe. You are bound to fall in love with it.
Qimah Aloo Methi – Minced meat along with Potatoes and Fenugreek leaves
Ingredients:
Onions – 2, medium sized, finely sliced
Minced Lamb/Veal meat/Qimah – 1 lb
Canola oil – 2 tbsp
Cloves – 4
Green Cardamoms – 2
Ginger garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Tomato – 1, large, finely diced
Red chilli powder – 2 tsp
Salt – to taste
Green chillies – 3, each slit in half lengthwise
Fresh baby methi leaves or matured leaves – 3 bunches, root part chopped and discarded, tender stams and leaves finely chopped, washed and drained (or) Kasoori Methi – 2 tbsp
Red/White potatoes – 3, large, quartered
Qimah Aloo Methi – Minced meat along with Potatoes and Fenugreek leaves
Method:
1. Wash the minced meat well in a fine strainer so that the blood drains off. What my Ammi always does while washing minced meat is that she mixes the raw minced meat with sliced onions, and she then puts it in a fine meshed strainer meant specifically for washing minced meat and she then lets fresh tap water run over it while working the minced meat with her fingers until the water runs clear. She says that mixing sliced onions with the meat will help wash the minced meat well and also helps get rid of the smell. Once washed, let the washed minced meat and onion sit in the strainer over a large bowl for a hour or so to let the excess water drain away.
2. In a large frying pan at medium high heat, pour in oil and as soon as it warms up, add the cloves and cardamoms. Now add the ginger garlic paste, red chilli powder, salt and turmeric powder. Stir fry for a few seconds. Immediately add the diced tomatoes and green chillies. Mix well. Add the drained minced meat and onions. Using a spoon break the minced meat while mixing it up thoroughly with the masala and cover the lid. Keep mixing it and the covering it until you see the color of the minced meat has changed from red to brown. Now add the fresh methi or kasoori methi, quartered potatoes and water to cover and let it cook covered at simmer. Keep stirring it frequently. Once the water has all dried up and the potatoes are done, remove from heat and serve immediately along with warm parathas.
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On a different note, I have been thinking of announcing an event especially dedicated to the iconic Kacchi Biryani of Hyderabad. It would be wonderful to go through everyone’s recipes for the Kacchi Biryani. What do you think. Will you all participate and join in the fun. Please let me know.
Luv,
Mona