Methi Aloo

Methi Aloo is a perfect midweek dish – enough said.

Over the years I’ve put together an arsenal of quick Indian recipes to make midweek. Jeera aloo, yellow moong daal, and methi aloo are at the top of that list. Each one loaded with flavor and made with little to no effort. Which, I’m sure you’ll agree is what you need after a long day at work. I still think back to being a young kid and watching my mom come home from work and start cooking dinner. Being absolutely exhausted and trudging through a long drawn out meal. Needless to say, at the time I had no appreciation for her fatigue, because I had loads of energy. But now I’m old, grumpy, and have an unnatural love for pajamas, being under the covers, and trying to see if I can actually melt into the couch. I now DEFINITELY understand the look on her face. It’s similar to mine when Nash says, “Oh make something one pot. Like biryani”. Insert “f**k off” emoji here.

This recipe is incredibly easy and fast to make. If you’ve never had fenugreek it’s an interesting flavor. It’s got that very green flavor that spinach or watercress does, but also a little bit of sweetness. It imparts an amazing flavor into the dish. Making the dish feel warming and hearty. Potatoes in general are a filling and hearty vegetable but the fenugreek helps to make it feel lighter and like less of a gut bomb.

A few more favorites:

Methi Aloo

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 5 tbsp vegetable oil

• 2 tbsp whole cumin

• 1 tsp black mustard seeds

• 2 green chilies, minced finely (optional)

• 1/2 cup water

• 1/4 tsp turmeric

• 5 potatoes, peeled and cubed

• 3 cups of fresh methi (fenugreek leaves) – 2 cups if you’re using dried methi

• Salt to taste

• Cilantro for garnish

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Black Mustard SeedsBlack Mustard Seeds
• Kasoori MethiKasoori Methi

Directions

• Heat oil in nonstick skillet on medium heat.
• Add in cumin and toast till reddish brown and fragrant. Approximately 2 minutes.
• Add in black mustard seeds, cook for 1 minute.
• Add in green chilies till fragrant. Approximately 1 minute.
• Add in water and turmeric – stir to mix everything in.
• Add in cubed potatoes and cover the skillet with a lid. Stir potatoes every few minutes to ensure even cooking.
• If you’re using dried fenugreek leaves soak them in water and set aside.
• Cook potatoes through – if your potatoes aren’t done add a few more tablespoons of water and re-cover the skillet. If they’re cooked through and you still have water in the skillet don’t panic, just take the lid off and turn the heat up to high.
• Add in fenugreek leaves and saute till wilted.
• Salt to taste.
• Garnish with cilantro and serve hot with fresh roti .

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