Aloo Methi (Potatoes with Fenugreek Leaves)

One can never have enough recipes for potatoes, and for those who like to cook, they are one of the most versatile and inspiring vegetables to cook with. In my kitchen, I specialize in Indian creations, so accordingly, I offer up yet another Indian classic. If you aren't familiar with aloo methi, you'll be happy to discover this treasured, easy-to-prepare pan-fried, dry-textured vegetable side dish.

"Aloo" translates to potatoes and "methi" means fenugreek. Fenugreek has a distinctive earthy bitterness, but when cooked, it imparts a slightly sweet and slightly nutty essence to the palate which compliments the earthiness of the potatoes, along with a selection of other spices. Fresh fenugreek bunches can usually be found in Indian or Asian grocers and many large supermarkets, but where it is difficult to find the possible substitutions are mustard greens, Chinese celery, or you can use 1/2 cup of dried fenugreek leaves (something I always have on hand). To truly appreciate this dish though, do seek out the fresh leaves, and if you see them, keep this recipe in mind because it is a gem. A veritable taste explosion, the entire dish comes together in less than 30 minutes.

Serve with your favorite dal and rice dish and Indian flatbread if desired for a truly enjoyable complete meal. A sample menu you may want to consider is Tarka Dal with Tomato and Spices, Yellow Lemon Rice with Fried Cashews, and Quick and Easy Rice Dosa.

Aloo Methi (Potatoes with Fenugreek Leaves)

Recipe by Lisa Turner
Cuisine: Indian
Published on June 11, 2024

Simple and delicious, this dry potato and fenugreek leaf curry is an Indian classic

Preparation: 10 minutes
Cooking time: 20 to 25 minutes

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Ingredients:

4 medium potatoes (2 lbs or 900 g)
3 tablespoons ghee or olive oil
2 1/2 cups fresh fenugreek leaves (2 bunches), stems removed and leaves finely chopped
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon Kashmiri or other chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon asafetida
1/4 teaspoon ground cayenne
1 1/2 teaspoons sea salt

Instructions:

Scrub the potatoes and peel if desired. Slice the potatoes in half lengthwise, then continue to slice into 1/8 to 1/4-inch uniform slices.
In a large non-stick deep skillet or wok, heat the oil over medium heat. When hot, add the potatoes, fenugreek leaves, coriander, cumin, chili powder, turmeric, asafetida, and cayenne, distributing the potatoes, fenugreek, and spices evenly as added to the pan. With a wide spatula, flip the potatoes so they are thoroughly coated with the oil and spices. Sprinkle with sea salt and turn again to coat.
Cover the pan, reduce the heat slightly, and cook for 15 to 20 minutes, turning occasionally to prevent the potatoes from burning and sticking. Cook until the potatoes are softened and browned. Serve hot as a side.

Makes 4 servings