Aloo Methi
Servings 4 servings
Ingredients
- 2 large or 4 medium Russet potatoes peeled
- 3 tablespoons sunflower oil
- 2 cups finely chopped fresh fenugreek leaves
- 1 teaspoon coriander powder 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon Indian chili powder add up to ½ teaspoon for more heat
- 1¼ teaspoons sea salt or to taste
Instructions
- Slice the potatoes in half lengthwise, then continue to thinly slice in ⅛- to ¼-inch thick slices. Be sure that all the potatoes are of the same thickness so they cook at the same rate.
- In a large non-stick skillet on medium-high heat, heat the oil. Add the potatoes and fenugreek. Sprinkle in the coriander, cumin, turmeric, and chili powder, distributing the spices evenly over the potatoes. With a wide utensil or spatula, fold the potatoes so they are evenly coated with the spices and oil. Sprinkle in the salt and fold again.
- Cover with a lid and reduce the heat to medium-low. Cook the potatoes for 10 to 15 minutes or until they are softened, occasionally turning so they don’t burn or stick to the bottom of the pan. If you want the potatoes to be slightly crispy, adjust the heat to medium-high toward the end of cooking and allow the potatoes to get golden brown. Serve with chapatis and dahi.
Notes
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.