A favourite Indian side dish, aloo methi is a combination of potato and fenugreek leaves. Look for the methi in larger supermarkets or in Asian shops. Once you have the dried methi to hand, it'll be easy to whip up this side dish any time!
2 people made this
4 large potatoes
oil for frying
1 clove garlic, grated
1 inch piece ginger, grated
1/2 teaspoon cumin seeds
60 to 80g dried fenugreek leaves (methi)
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon lemon juice
salt to taste
Method Prep:5min › Cook:30min › Ready in:35min
Boil the potatoes till tender, 20 to 25 minutes. Drain well, peel, then set aside to cool slightly. Once cool enough to handle, cut into cubes.
Meanwhile, heat oil in a frying pan over medium high heat. Add garlic, ginger and cumin and cook and stir for 2 minutes. Add the fenugreek, turmeric and chilli powder and cook for a further 3 minutes.
Add the potatoes and mix well. Add lemon juice to it to give it some tang, season with salt to taste, then serve!
Feel free to use leftover potatoes for this recipe.