Aloo methi/ Sautéed potatoes and fenugreek leaves recipe
Sautéed potatoes and fenugreek leaves(aloo methi) , with minimal spices to get a perfect, flavourful indian winter veggie.
Ingredients
- 500 gms methi leaves/ fenugreek leaves Remove the methi leaves from the stem, wash these and chop
- 2-3 medium potatoes cut into cubes, you can use baby potatoes,
- 2 tbsp mustard oil or any cooking oil
- salt as per taste
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3-4 green/ red chillies chopped, or whole
Instructions
- Clean the methi leaves, by separating the leaves from the stem and then washing the methi leaves (fenugreek leaves) thoroughly to remove all the soil. Wash them 5-6 times to make sure these are clean. Chop the washed fenugreek leaves roughly.
- If using baby potatoes and if these are really small , you can use these whole with skin on, and those taste the best.If you are using regular white potatoes , then wash ,peel and cut these into cubes.
- Heat the mustard oil till it starts smoking. Thats what i always do whenever i cook in mustard oil
- Add potatoes, sauté for 2-3 minutes. Add chopped fenugreek leaves. mix well.
- Add salt, red chilli powder and turmeric powder. Mix everything. Cover and cook till potatoes are cooked.
- Once potatoes are done, uncover the pan and sauté it on high heat for another 5-8, mixing in between so that the potatoes don't stick to the bottom.The potatoes are cooked, and methi leaves are nice and crispy .Your aloo methi is ready to be served.
- Top this on a hot roti, naan bread, or a paratha. Add a spoon of warm ghee, and serve with any curries, dahl, or on its own. It is really a hearty and warming meal on a chilli winter afternoon.
Notes
Left over aloo methi make a great filling for sandwiches, paranthas or pita fillings.
If fresh fenugreek leaves (methi) is not available, you can make the recipe using kasoori methi (dried methi leaves).
To make aloo methi using dried fenugreek leaves- soak about 300-400gms of the dried fenugreek leaves in water for about 20-30 minutes till these are soft ,seive them and then use in the recipe, in-place of fresh fenugreek leaves.
Using mustard oil-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.