Aloo Methi - Potatoes with Fenugreek

Try this recipe for the popular Indian dish Aloo Methi, potatoes with fenugreek. A little bit bitter it is a delicious and healthy dish.

How to make Aloo Methi

Methi – especially in bigger amounts – is in its preparation more time-consuming than in the actual cooking. It is very meditative work though and you may enjoy it. You need to tear the leaves of the fenugreek off the harder and longer stalks. It doesn’t matter if some of the thinner stalks remain with the leaves but the bigger and harder pieces need to be taken out. When this is done, wash the Methi and either dry it with a kitchen towel or let it dry while being spread out on a big plate. When it is, cut them roughly a little bit smaller. The fenugreek doesn’t have to be very small, if you cut the leaves in halves or three pieces, it is enough.

Preparing the potatoes is quicker work. If they have thin skin, it can be enough just to wash and rub them properly. If they have thick skin, you should peel them and wash them afterwards. Cut them into small to medium-sized pieces.

Heat up the oil in a deep pan and when it is hot you add the cumin seeds as well as the turmeric powder. Stir the spices and let them develop their aroma before you add the potatoes and mix them with the spices. It will take the potatoes about ten minutes in the pan to get nicely golden at medium heat. Stir and turn them from time to time so that they get golden from all sides.

Once the potatoes have a nicely golden shine to them, you can add the fenugreek leaves into the pan. On top of that you give the coriander powder and the salt. Mix the vegetables and the spices well. Now it will take another ten to fifteen minutes for the Methi to get nicely cooked. Stir from time to time. When the leaves are cooked, your Aloo Methi dish is ready.

Enjoy!