Aloo Methi
Ingredients
- 500 gPotato (cut into 2cm cubes)
- 2 tbspghee (melted)
- 1 tspCumin seed (whole)
- 3 pcGarlic (finely minced)
- 1 pcHot chili pepper (seeded and sliced)
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 pinchGray sea salt
- 250 gFresh fenugreek leaves (Methi) (washed, stemmed and roughly chopped)
Method
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.
- 1
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
Add the minced garlic and sliced fresh chili. Sauté without browning so the flavors infuse into the fat.
- 3
Add the potato cubes. Sauté over medium heat so they are coated in ghee and start to lightly brown on the edges.
- 4
Add the turmeric, chili powder, and salt. Stir in the fenugreek leaves. They will wilt quickly like spinach upon contact with the heat.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
