Fenugreek Leaves and Potatoes ("Aloo Methi")
Ingredients
- 2 bunches Fenugreek Leaves
- 8 Baby Potatoes or regular potatoes cut into bite-sized pieces
- 1 tbsp Olive Oil substitute with ghee for added richness and flavor or other cooking 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 fenugreek leaves (methi) from the stems and discard the stems. Wash thoroughly under running water and drain well.
- Peel and quarter the baby potatoes. Keep them in water if not using immediately.
Ensure no grit remains- fenugreek leaves often carry fine dirt.
Cut potatoes evenly so they cook at the same rate. If using large sized potatoes, then cut into even bite-sized pieces.
Cooking
- Heat oil in a nonstick pan over medium-high heat. Add cumin seeds and let them sizzle until aromatic.
- Add the potatoes, coriander powder, Kashmiri red chili powder, turmeric, and salt. Mix well to coat evenly.
- Add the fenugreek leaves and stir until combined.
- Reduce heat to medium, cover, and cook for about 15 minutes, stirring every 5 minutes.
- Cook until potatoes are tender and the leaves are fully wilted and blended into the dish. Serve warm.
Blooming the cumin enhances the flavor of the entire dish.
The leaves will shrink significantly as they cook.
Stir occasionally to prevent sticking and ensure even cooking.
Private Notes
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