ALOO METHI (diced potatoes with fenugreek leaves)

700g (1.5lb) peeled potatoes (aloo)
2 small cloves of garlic (lehsun)
1.5 tbsp dehydrated fenugreek leaves (methi)
1.5 tbsp pure mustard oil (sarson ka tail)
1/2 tsp turmeric (haldi)
salt to taste (namak)
3-4 whole dried large red chillies, or to taste (sabut lal mirch)

Chop the potatoes into pieces ~12mm (1/2″) square. Peel and cut
the garlic cloves across into very fine slices. Place the dehydrated
fenugreek leaves in a fine sieve and wash in running water. Leave
to soak by placing your strainer containing the leaves immersed in
a bowl of cold water. This freshens the leaves and releases their
aroma. Heat the oil and fry the sliced garlic until med brown.
As soon as the garlic changes colour put in the turmeric, immediately
followed by the potatoes, and stir them around for a short while
over low heat. Add the salt and then the fenugreek leaves. You
should not need to add any water as the leaves themselves will be
moist from the soaking. Cook slowly over low heat in a covered
pan, stirring occasionally if you find the potatoes are sticking
to the bottom of the pan. Shortly before the potatoes are fully
cooked, cut up the whole red chillies and throw them in. This dish
doesn’t have a gravy. When it is finished the potatoes will be
cooked through and the fenugreek leaves should be clinging to them.
Delicious with plain parathas as a simple lunch or accompanying
other dishes at a main meal.

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Aloo / Alu Methi, 5.0 out of 10 based on 1 rating

One Comment

  1. monalisa
    Posted October 5, 2010 at 4:19 am | Permalink

    very simple and horrible in taste!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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