Methi Aloo

Tender potato cubes sautéed in ghee until a light crust forms. The distinct bitterness of fenugreek leaves is balanced by the warmth of turmeric and the heat of fresh chili.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 204
• Protein: 4 g
• Carbs: 27 g
• Fat: 8 g

Ingredients

• 500 g Potato ( cut into 2cm cubes )
• 2 tbsp ghee ( melted )
• 1 tsp Cumin seed ( whole )
• 3 piece Garlic ( finely minced )
• 1 piece Hot chili pepper ( seeded and sliced )
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 250 g Fresh fenugreek leaves (Methi) ( washed, stemmed and roughly chopped )

Instructions

1. Toasting spices

   Heat the ghee in a heavy-bottomed pan. Once hot, add the cumin seeds. They should sizzle instantly and release their earthy aroma without burning.

2. Aromatic base

   Add the minced garlic and sliced fresh chili. Sauté without browning so the flavors infuse into the fat.

3. Sautéing the potatoes

   Add the potato cubes. Sauté over medium heat so they are coated in ghee and start to lightly brown on the edges.

4. Seasoning and fenugreek

   Add the turmeric, chili powder, and salt. Stir in the fenugreek leaves. They will wilt quickly like spinach upon contact with the heat.

5. Steaming through

   Cover and cook over low heat. The potatoes are ready when a knife tip slides in like butter. The dish should be dry, with no residual liquid.

Chef's tips

• Only wash the fenugreek leaves at the last moment to prevent them from turning black.
• If fresh fenugreek is unavailable, use dried (Kasuri Methi) but halve the quantity.
• Use waxy potatoes so they hold their shape and don't turn into mash.

Storage

Keep for up to 3 days in the fridge in an airtight container. Reheat in a pan with a drizzle of oil to restore the crispness.