Methi Aloo

Name: Methi Aloo
Yield: Serves 4
Cuisine: India
Ingredients: 2 bunches of methi (about 140 g/5 oz of methi leaves), roughly chopped; unsalted butter (optional); ½ teaspoon ground black pepper; ½ teaspoon ground coriander; 3 teaspoons salt; ¼ teaspoon chilli powder; ½ teaspoon ground cumin; 600 g (1 lb 5 oz) potatoes, cut into cubes; 2 green chillies, seeded and finely chopped; 4 tablespoons oil; ¼ teaspoon ground turmeric; 2 garlic cloves, roughly chopped; 2.5 cm (1 inch) piece of ginger, roughly chopped; 1 small onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

The scented aroma and distinctive flavour of methi (fresh fenugreek), whether cooked with meat or vegetables, transforms any dish. Methi aloo can be served with most Indian main meals. Methi can be bought from shops that specialize in Indian foods.

Ingredients

1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2.5 cm (1

Asia
India
Side dish
Vegan
Spicy
Gluten-free

Method

Combine the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.

Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the onion mixture until softened. Stir in the turmeric. Add the potato and chilli and fry for 5 minutes. Add the chilli powder, cumin, coriander, salt and pepper and stir for ano