Aloo Methi
Ingredients
- 500 g potatoes (aloo)
- 200 g onion (two medium)
- 1 large bunch methi leaves (fenugreek leaves)
- 1 tbsp grated ginger
- 1 tbsp garlic paste
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cummin powder
- 1 tsp amchur (raw mango powder)
- 1 tbsp cummin seeds
- 2 large bunches methi leaves
- 1/4 cup oil
- 2 cloves
- 2 cardamom pods
- 1 inch cinnamon
- salt
Servings:
Instructions
- Only the leaves from each methi stem should be used. Discard the stems. Wash and chop the methi leaves.
- Put the chopped methi into a large dish and sprinkle with salt. After 10 minutes, drain the salt water and wash in fresh water. Squeeze to remove most of the water. You will need about 4 to 6 cups of chopped methi for 500 grams of potato.
- Peel and dice the potatoes into small pieces.
- Heat oil. Add the cloves, cardamom, cinnamon. As the aroma of the spices is released, add cummin seeds and saute for a minute. Add chopped onions and garlic paste. Cook until onions are translucent and garlic is fragrant.
- Add the potatoes, chilli powder, turmeric powder, coriander powder, cummin powder and salt to taste. Saute for 10 minutes on medium heat until potatoes are partially cooked, sprinkling a little water as required.
- Add the chopped methi and mix well. Cook on low heat until the potatoes are done. Sprinkle amchur and adjust seasoning if required. The water in the methi should be enough to cook the potatoes. Add a little water only if required. Cover the dish and leave for a few minutes for flavors to blend.
- Serve with rotis or flatbread.
Recipe Notes
Less oil can be used if the potatoes are parboiled but the flavors will be better if the potatoes are cooked in oil with the spices.