Aloo Methi
A home-style recipe for Aloo Methi. Serves 3–4, ready in about 30 minutes.
Ingredients
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 green chillies, chopped
- 3 potatoes (about 400 g), peeled and cubed small
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 bunches fresh fenugreek (methi, about 200 g leaves), washed and chopped
Missing something?
- No potato? Use sweet potato or turnip (shaljam).
- No fenugreek leaves (methi)? Use palak, or 1 tbsp dried kasuri methi.
- No onion? Use spring onions, or a little onion powder (less depth).
Method
- Heat the oil and add the cumin. When it sizzles, add the onion and green chillies and fry for 4–5 minutes.
- Add the potatoes, salt, chilli, turmeric and coriander powder. Stir, cover and cook on low heat for 10 minutes, stirring now and then, until the potatoes are half done.
- Add the methi, cover and cook for 8–10 minutes, until the potatoes are soft.
- Uncover and cook for 2 minutes to dry it off.
Tip: Use only the methi leaves and thin stems; thick stems stay hard and bitter.