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Aloo methi
Potato and fenugreek stir-fry
आलू मेथी: Punjabi winter stir-fry of potato cubes and a big bunch of fresh fenugreek with garlic and dried red chilli
When winter methi floods the Punjab sabzi mandis, every family cooks aloo methi with makki di roti or plain phulka and a bowl of dal. The leaves cook right down into a dark green coating around tender potato cubes, garlicky and gently bitter, with a little sourness from amchur and heat from dried red chilli. It's a classic tiffin sabzi because it tastes just as good cold. The common mistake is covering the pan after the methi goes in, which traps steam and brings out the bitterness; cook the potatoes covered first, then finish uncovered. Chef's tip: sprinkle the chopped methi with a pinch of salt, leave it ten minutes and squeeze out the green juice to tame the bitterness, just as Punjabi grandmothers do.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sabzi
- 5 ½ oz fresh methi (fenugreek) leavespicked from about 2 bunches, washed and chopped
- ¼ tsp saltfor the methi
- 14 oz potatoespeeled, cut in 1.5 cm cubes
- 3 tbsp mustard or sunflower oil
- 1 tsp cumin seeds
- 4 garlic clovesfinely chopped
- 1 dried red chillibroken
- 1 green chillichopped
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- 1 tsp ground coriander
- ¾ tsp salt
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/6 doneStep 1: Toss 5 ½ oz fresh methi (fenugreek) leaves with ¼ tsp salt and set aside for 10 minutes, then squeeze out the dark juice by the handful.
10 minStep 2: Heat 3 tbsp mustard or sunflower oil in a kadai over medium heat; if using mustard oil, heat until it just smokes, then let it cool for a minute. Add 1 tsp cumin seeds and let it crackle.
2 minStep 3: Add 4 garlic cloves, 1 dried red chilli and 1 green chilli and fry for 30–40 seconds until the garlic is pale golden.
1 minStep 4: Add 14 oz potatoes, ½ tsp ground turmeric, ½ tsp red chilli powder, 1 tsp ground coriander and ¾ tsp salt. Stir, cover and cook on low heat for 10–12 minutes, stirring now and then, until the potatoes are just tender.
12 minStep 5: Add the squeezed methi and cook uncovered on medium heat for 4–5 minutes, stirring, until the leaves wilt fully and coat the potatoes.
5 minStep 6: Sprinkle over ½ tsp dry mango powder (amchur), toss and serve hot.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo methi take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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