Dry Spiced Fenugreek Potatoes
Aloo Methi
(48 reviews)
"
Aloo Methi is close to my heart, bringing back memories of winter lunches in my grandmother's kitchen. The fenugreek leaves lend a unique aroma that's simply irresistible when paired with earthy potatoes.
"
Prep time:15 mins
Cook time:25 mins
Total time:40 mins
Protein
5g
Carbs
34g
Fat
8g
Calories
220 kcal
Servings:
4
VegetarianGluten FreeDairy Free
Ingredients
potatoes4 medium
(peeled and diced into 1/2-inch cubes)
fresh fenugreek leaves2 cups
(washed and roughly chopped)
yellow onions1 medium
(finely chopped)
ginger1 tbsp
(minced)
green chili1
(optional, slit)
vegetable oil3 tbsp
saltto taste
Directions
Sauté the Aromatics
- Heat oil in a large non-stick pan over medium heat.
- Add cumin seeds and let them splutter for about 30 seconds, releasing a nutty aroma.
- Add chopped onions and sauté until they turn golden brown, approximately 6–8 minutes.
- Stir in the minced ginger and green chili, cooking for another minute until fragrant.
Cook the Potatoes
- Add the diced potatoes to the pan, stirring well to coat them with the onion mixture.
- Sprinkle with turmeric, coriander, red chili powder, and salt. Mix thoroughly to ensure the potatoes are evenly covered with spices.
- Cover the pan and cook on low heat for about 10 minutes, stirring occasionally to prevent sticking, until the potatoes are tender but not mushy.
Chef's tip: If needed, add a tablespoon of water to prevent the potatoes from sticking, but avoid making the dish watery.
Finish with Fenugreek
- Uncover the pan and add the chopped fenugreek leaves.
- Stir well to combine, allowing the leaves to wilt and meld with the potatoes.
- Cook uncovered for an additional 5 minutes until the fenugreek is cooked and the flavors are well integrated.
Chef's tip: Fenugreek leaves can have a slightly bitter taste; cooking them well ensures a balanced flavor.
Serve
- Transfer the Aloo Methi to a serving dish and enjoy hot with roti or as a side to your main course.
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