Aloo Methi (Indian Potato Fenugreek Dry Stir-Fry)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 8
About this dish
In North Indian homes this potato dish shows up next to dal and rice on an ordinary weeknight, with methi (fenugreek leaves) bringing a bitter edge.
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Fresh methi is strongly bitter with an earthy smell that softens once it hits the hot pan, and it goes in only after the potatoes have cooked under a lid with cumin, turmeric and chili. When fresh leaves are hard to find, dried kasuri methi is rubbed between the palms and added at the end.
Ingredients
Instructions
- 1
Cut 500g of potatoes into small 2cm cubes, then rinse them thoroughly under cold running water to remove excess surface starch and drain them completely in a colander.
- 2
Wash 120g fresh fenugreek leaves several times to remove grit, drain them well, and chop them roughly.
- 3
Heat two tablespoons of cooking oil in a large pan over medium heat, then add one teaspoon of cumin seeds and toast until they turn brown and sizzle in the oil.
- 4
Add 100g of finely chopped onion and three minced garlic cloves to the pan, then sauté for about three minutes until the onion edges brown slightly and the texture becomes translucent.
- 5
Stir in the potatoes with half a teaspoon each of turmeric and chili powder, then cover with a lid and steam over low heat for ten minutes until fork-tender.
- 6
When the potatoes are tender, add the fenugreek leaves and raise the heat to medium.
Stir-fry quickly until the leaves are evenly wilted and no liquid remains on the bottom of the pan.
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