Aloo Methi
Preena Chauhan's family recipe for aloo methi, a popular Indian dish of stir-fried potatoes with spices and fresh fenugreek leaves.
Ingredients
- 2 large or 4 medium Russet potatoes peeled
- 3 tbsp sunflower oil
- 2 cups finely chopped fresh
- fenugreek leaves
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ¼ tsp Indian chili powder add up to ½ teaspoon for more heat
- 1¼ tsp sea salt or to taste
Instructions
- Slice the potatoes in half lengthwise, then continue to thinly slice in ⅛- to ¼-inch thick slices. Be sure that all the potatoes are of the same thickness so they cook at the same rate.
- In a large non-stick skillet on medium-high heat, heat the oil. Add the potatoes and fenugreek. Sprinkle in the coriander, cumin, turmeric and chili powder, distributing the spices evenly over the potatoes. With a wide utensil or spatula, fold the potatoes so they are evenly coated with the spices and oil. Sprinkle in the salt and fold again.
- Cover with a lid and reduce the heat to medium-low. Cook the potatoes for 10 to 15 minutes or until they are softened, occasionally turning so they don’t burn or stick to the bottom of the pan. If you want the potatoes to be slightly crispy, adjust the heat to medium-high toward the end of cooking and allow the potatoes to get golden brown. Serve with chapatis and dahi.