Flavourful spuds!

This dish is everyday fare in a lot of  North Indian homes. It is simple to make and very flavourful. I have used dried fenugreek leaves which come in cartons all year round. But, if you do have access to the fresh variety you have to use that instead. It takes slightly longer but definitely well worth the effort!

Aloo Methi (Potatoes cooked with dried fenugreek leaves)          Serves 4

Oil                                                               2 ½ Tbls

Potatoes                                                      ½ kg, scrubbed, peeled, diced and soaked   

                                                                        in salted water for 30 minutes

Dried fenugreek leaves (Kasuri Methi)           3 – 4 Tbs

Salt to taste

Chilli powder                                              2 tsp or to taste

Dried mango powder (Aamchur)                  ½ tsp

Ghee                                                            2 tsp

Method:    

Heat the oil gently in a heavy bottomed wok.

Drain the potatoes and sauté until ¾ cooked and brown. Remove with a slotted spoon and keep aside. Reserve the oil.

Wash the dried fenugreek leaves in several changes of water until totally free from grit. Drain and squeeze the water out completely.  This has to be done just prior to adding the leaves to the oil.

Reheat the reserved oil and fry the fenugreek leaves for a bit. Add the sautéed potatoes along with the salt, chilli and dried mango powders.

Fry on low heat until the potatoes are completely cooked and fragrant. Add ghee and remove from heat.

Serve with rotis or as an accompaniment with dhal and rice. 

Note:

This dish can be made with fresh fenugreek leaves as well.

Pick and wash the leaves until completely devoid of grit. Drain well. Chop leaves coarsely and use instead of the dried fenugreek leaves as suggested in the recipe.

Sauté the leaves until dry and aromatic before adding the potatoes.

Potato tip: I always soak potatoes in cold water for about 15 – 30 mins after peeling and chopping them. This will prevent them from clumping together during the cooking process as most of the starch is removed while soaking.