Aloo Methi – Indian Potatoes with Fenugreek Leaves

Preparation time: 10 minutes | Cook time: 20 minutes

Aloo Methi is a classic North Indian dish that combines tender potatoes with the earthy, slightly bitter flavor of fenugreek leaves. It's warming, aromatic, and packed with simple spices that highlight the herbs without overpowering them.

Ingredients:

• 3 medium potatoes, peeled and cubed

• 2 tablespoons oil (sunflower or olive oil)

• 1 teaspoon cumin seeds

• 1 green chili, finely chopped (optional)

• 1 clove garlic, minced

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 1/2 teaspoon chili powder (optional)

• Salt, to taste

• 1.5 cups fresh fenugreek leaves, chopped (or 3 tablespoons dried fenugreek)

• 2 tablespoons chopped cilantro (for garnish)

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

2. Add garlic and green chili. Sauté for about 30 seconds.

3. Add potatoes, turmeric, coriander, chili powder and salt. Mix well to coat the potatoes.

4. Cover and cook on low heat for 10–12 minutes, stirring occasionally, until potatoes are soft.

5. Add chopped fenugreek leaves and cook uncovered for another 5–7 minutes until the greens are wilted and fragrant.

6. Garnish with chopped cilantro and serve hot with flatbread or rice.