Potato Fenugreek dish (Aloo Methi) Recipe
I prepared one of my mum’s quick potato dishes that champion fresh fenugreek leaves today. Using a handful of spices – coriander powder, red chilli powder and turmeric powder – with some salt and a dash of lime juice- it was ready in under 30 minutes.
Not the easiest of vegetables to get hold of (at least not where I live) so if you do come across fresh fenugreek leaves, grab a bunch or two and give this recipe a go. The flavours are earthy, some may even say a bit bitter but the combination of the two – potatoes and fenugreek (also called Methi in Hindi) – prepared with such simplicity – creates mouthwatering results!
Recipe: for 3 to 4 people
2 TBS (tablespoon) of olive oil
2 medium baking potatoes
2 bunches (200 grams) of fresh fenugreek leaves – washed
1.5 tsp of coriander powder
Salt to taste
1/2 tsp of turmeric powder
1/2 to 1/3 of kashmiri chilli powder (or normal red chilli powder) – optional and based on your heat level
1 tsp of cumin seeds
1/3 tsp of hing (asafoetida)
A few drops of fresh lime
Remove the fenugreek leaves and discard the stems. Chop them coarsely and then wash them properly. Peel and dice the potatoes. Take a wok, add oil. Once the oil is hot, add asafoetida and cumin seeds. Now add the fenugreek leaves and cook these on slow flame, covered for 3-4 minutes. Mix from time to time so that they don’t stick/ burn. Now add the diced potatoes, add salt and turmeric powder. Mix and cover until the potatoes are just soft (so check by poking a piece of potato with a fork – it should go through but there should be a bit of resistance). At this stage, add the coriander powder and red chilli powder. Mix and cover. Cook until potatoes are ready and soft (check with a fork or try one). Now drizzle some lime juice. Mix and cover the wok. Switch the hob off. Enjoy this dish with Indian naan bread – parathas, wholemeal rotis (a type of bread prepared by cooking it in part on the tava and on the fire directly until it blows up!) or chapatis.
Picnic Potato recipe
- Peel and dice (into medium sized cubes) 4 small potatoes. Boil these in water until they are soft (they should not get too mushy)
- Take 2 tablespoons of olive oil in the pan. When hot, add 1/2 teaspoon (tsp) of mustard seeds. After they crackle, add 1/3 tsp of asafoetida (hing), 6 curry leaves followed by the boiled potatoes. Add salt to taste and 1/2 tsp of turmeric powder. Mix gently. Now add 2 tsp of coriander powder, 1 tsp of cumin powder, 1/2 tsp pf paprika and 1/2 tsp of garam masala.
- Mix well and cover pan with lid and let potatoes cook until they are golden brownish. You should try one to check if it’s crunchy on the outside but soft on the inside.
- Add juice of 1/4 piece of lime and garnish with freshly chopped coriander leaves
- This makes for 2 adult portions. Enjoy with naan bread!