Aloo Methi - Potatoes With Fenugreek Leaves - N. India Recipe - Cooking Index
Aloo Methi - Potatoes With Fenugreek Leaves - N. India Recipe - Cooking Index
| 1 lb | Potatoes - washed and peeled cut into 3/4" cubes | |
| 1/2 cup | Fresh fenugreek leaves - or 1 tbsp dried fen. | |
| 3 tablespoons | Ghee | |
| 1/2 teaspoon | Ground turmeric | |
| 1 teaspoon | Ground cumin | |
| 1/2 teaspoon | Chili powder | |
| 1 teaspoon | Salt |
If you are using fresh fenugreek, remove tough lower stalk, wash thoroughly and chop finely. If you are using dried, soak in water 20-25 minutes, gently squeeze water out and chop leaves. Remove any tough stalks. Heat ghee in large skillet. Add potatoes and stirring constantly, fry for about 3-5 minutes. To potatoes add turmeric, cumin, chili and salt; mix and cook for a minute. Add fenugreek leaves and mix with potatoes. Lower heat, cover and stirring occasionally cook for about 20 minutes, until potatoes are tender. Add 1-2 tbsp of water if necessary.
Source:
Indian Regional Cooking by Sumana Ray
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