Aloo Methi Recipe

Aloo methi.jpeg

This dish originates from India, and it is simplicity at its best. One bite, and you have an explosion of delicious and delicate flavours in your mouth. A lot is never enough in my house, and it is best eaten with homemade chapati. It somewhat reminds me in the texture of a Syrian dish named mfaraket batata which is a favourite of many. 

Methi is young fenugreek leaves (Halbeh) which has a distinctive aroma that fills my heart with joy, it can be found at all Indian grocers. The combination of the delicacy of the spices, the ginger and these leaves lend the potato what it deserves, thumbs up.

This dish is one of my comfort foods and any leftovers I eat with a fried egg next day or I make aloo paratha which will be shared with you soon.

Aloo which translates to potatoes is a dish that accompanies any main meal just as my tamarind chickpea dish, so why not make it tonight as part of your dinner.

If you happen to live where Methi is impossible to find read my notes below.

 

Servings: 3 as an appetiser

Preparation Time: 10 minutes

Start to finish: 22 minutes

cooking: 12 minutes

 

Ingredients:

  • 1 onion

  • 2 1/2 cm ginger

  • 3 cloves garlic

  • 500 grams potato

  • 2 tablespoons vegetable oil

  • Methi (fenugreek leaves) or spinach

  • 1/2 teaspoon cumin

  • 1/2 teaspoon coriander

  • 1/2 teaspoon pepper

  • 1 teaspoon turmeric

  • 1 teaspoon Black mustard seed

  • chili pepper

 

Method:

• Dice the onion, grate the ginger and mince the garlic.

 

• Peel and cube the potato into 1 1/2 CM cubes and place in a bowl of cold water until needed.

 

• Pick and wash the methi leaves.

 

• Place the vegetable oil in a pan then add the onions, ginger and garlic and sauté for a minute or so.

 

• Add the mustard seeds and stir until you hear them pop then add the rest of the spices and chilli, stir for 1 minute.

 

• Add the potatoes, salt and little water and cook covered stirring every now and again and adding little water as needed to help them cook.

 

• Adjust the salt and when the potato is cooked add the methi leaves and stir for 1 minute. I don’t .over cook the leaves to maintain beautiful green colour and the aroma.

 

Notes:

• For best results use floury potatoes.

• You can use any herb or green leaf vegetable instead of the methi, but the aroma will change dramatically.

• Best eaten with fresh homemade chapati.

  

Per Serving: 253 Calories; 10g Fat (34.0% calories from fat); 5g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.  

 

 

Maha Nakli