Fenugreek Leaves and Potatoes known as Aloo Methi, is another Punjabi vegetarian dish prepared the classic Indian way with spices. Fenugreek Leaves can be a somewhat acquired taste for some people. You would’ve seen references to Dried Fenugreek leaves Kasoori Methi in several other vegetarian and meat recipes. In dried form Fenugreek Leaves are added in small quantities as a flavor enhancer to dishes, a little too much and that can turn the dish bitter. Fenugreek Leaves are rich in vitamins and minerals and are a great addition to your weekly meal plan.
For this recipe I like to use baby potatoes since the symmetry of the quartered baby potatoes in the dish make it look pretty.
Ingredients
2 bunches Fenugreek Leaves
6-8 Baby Potatoes
1 tbsp Olive Oil
1/2 tsp Cumin Seeds
1 tbsp Coriander Powder
1/4 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric
1 tsp Salt (adjust to taste)
Preparation
Pluck the leave clumps off of the main shoot and discard the shoots. We only need the leaves and not the main stem/shoot. Wash the picked leaves well in a colander under running water to remove any mud that may be stuck to the leaves.
Peel and quarter the baby potatoes. If you’re not ready to cook yet, keep them immersed in water so that they do not turn brown.
Cooking
Heat the oil on medium-high heat in a nonstick pan and add the cumin seeds.
When the cumin seeds start to sizzle add the potatoes and all the spices and salt.
Mix well and add the Fenugreek leaves to the pan and mix well.
Reduce the heat to medium, cover the pan and cook for about 15 minutes, stirring occasionally about every 5 minutes or so so that it does not stick to the bottom of the pan.
“Aloo Methi” or Potatoes with Fenugreek Leaves is ready.
Enjoy and curry on!
Potatoes and Fenugreek Leaves (“Aloo Methi”)
Ingredients
- 2 bunches Fenugreek Leaves
- 6-8 Baby Potatoes
- 1 tbsp Olive Oil
- 1/2 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1/4 tsp Kashmiri Red Chili Powder
- 1/4 tsp Turmeric
- 1 tsp Salt adjust to taste
Method
- Preparation: Pluck the leave clumps off of the main shoot and discard the shoots. We only need the leaves and not the main stem/shoot. Wash the picked leaves well in a colander under running water to remove any mud that may be stuck to the leaves. Peel and quarter the baby potatoes. If you’re not ready to cook yet, keep them immersed in water so that they do not turn brown.
- Heat the oil on medium-high heat in a nonstick pan and add the cumin seeds.
- When the cumin seeds start to sizzle add the potatoes and all the spices and salt.
- Mix well and add the Fenugreek leaves to the pan and mix well.
- Reduce the heat to medium, cover the pan and cook for about 15 minutes, stirring occasionally about every 5 minutes or so so that it does not stick to the bottom of the pan. “Aloo Methi” or Potatoes with Fenugreek Leaves is ready.
Private Notes
Tried this recipe?
Let us know how it was!
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