Aloo Methi Recipe aka Indian Fenugreek Potatoes
Aloo methi ki sabji; a delicious stir fry of parboiled potatoes with fresh fenugreek and spices, a perfect alternative dry side dish to rice for a curry!
Servings 2 Servings
Calories 397kcal
Ingredients
- 600 g Floury Potatoes 3-4 Cups
- 1 teaspoon Salt plus extra to taste
- 2 Garlic Cloves
- 35 g Ginger 1 Thumb sized piece
- 1 Large Echalion or Banana Shallot 70g
- 2 Green Chilli Peppers
- 1 tablespoon Cooking Oil
- ¼ teaspoon Asafoetida
- 1 teaspoon Brown Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Ground Turmeric
- 75 g Fresh Fenugreek (Methi) Leaves 2½ Cups
Instructions
- Peel the potatoes and cut them into 1.5-2cm (½-¾") cubes.
- Bring a medium (20cm or 8") pan of water to the boil and season with the teaspoon of salt. Add the diced potatoes and parboil for 12 minutes.
- Mash the garlic.
- Peel and grate the ginger.
- Cut the shallots in half lengthways, then peel them and slice them into thin half-moon shapes.
- Cut the chillies in half lengthways.
- Drain the potatoes and set aside.
- Wash and drain the fenugreek leaves.
- Place a frying pan (28cm or 11", not non-stick) over a medium-high heat.When the pan is hot, add the oil followed by the slit chillies, asafoetida, sliced shallots, mustard seeds and cumin seeds.
- When the seeds start to pop and spit, add the potatoes, mashed garlic and ginger.
- Cook the potatoes for 3 minutes, stirring occasionally. If they begin to stick, add a tablespoon or two of water.
- Add the turmeric and fenugreek leaves and cook for 3-4 minutes until the potatoes are cooked through and the methi has wilted.
- Taste before serving and add flaky salt as desired to tweak the seasoning.
Nutrition
Serving: 1 | Calories: 397kcal | Carbohydrates: 76g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 1230mg | Fiber: 9g | Sugar: 7g
