Aloo Methi is a typical winter time vegetable dish in north India. Fenugreek is said to have protective properties against the cold and ill health. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil which is a strange combination as all three are extremely pungent. But the flavours work well together and create this much loved dish that is popular in homes and restaurants alike.
Cooking Time 30 minutes
You will need:
- 500 g salad potatoes (waxy varieties are better as they do not disintegrate during cooking)
- One small bunch of fresh fenugreek leaves. Can be purchased at Asian shops
- Mustard oil
- 1/4 tsp asafoetida powder
- 1/2 tsp fenugreek seeds (optional)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
Wash the fenugreek leaves well to remove any dirt clinging to them. Remove thick stalks and separate the leaves. Wash the potatoes well. Heat a couple of glugs of mustard oil in a heavy bottomed pan. When hot, add the cumin seeds and fenugreek seeds if using (these will enhance the bitter taste of the dish so leave them out if you are not keen). When these splutter, add the asafoetida. This will start sizzling. Immediately add the potatoes and stir so that they are evenly coated. Add the chilli turmeric and salt and stir. Continue to cook the potatoes on a medium heat with a lid on stirring occasionally for the next ten minutes. Now add the drained fenugreek leaves, stir and continue to cook without the lid on until the potatoes are done and the leaves are completely cooked. I like to crisp the potatoes and fenugreek a bit but they can be taken off the heat before they reach that stage as well provided they are cooked through. Serve with your favourite Indian meal! Best eaten with rotis and daal.