Aloo Methi (Potatoes and Fenugreek Greens) © ejmorris 2006
Note that this recipe does not call for any chilies. This is because we generally serve it with a very hot fish curry and like to have the contrast. Also, if you do not have access to fresh methi, you can substitute spinach or mustard greens.
- ¼ c vegetable oil (canola, safflower, sunflower,...)
- ¼ tsp cumin seeds
- ¼ tsp brown mustard seeds
- ¼ tsp turmeric powder
- pinch of powdered fenugreek seeds
- 1 medium onion
- ½ inch fresh ginger, peeled
- 2 garlic cloves
- 2 medium potatoes
- 1 bunch fresh methi
- salt and pepper, to taste
- Clean methi well and discard the thick tough stems.
- Coarsely chop onion, ginger and garlic.
- Coarsely chop fresh methi.
- Medium slice potatoes about ¼ inch thick.
- Place wok on medium high stove and heat the mustard oil until just about smoking.
- Add the cumin and mustard seeds and wait 5 or 10 seconds until they begin to pop.
- Add turmeric and fenugreek powder followed *immediately* by the onion, ginger and garlic. Fry for a few minutes until the edges begin to color.
- Add the potatoes and stirring occasionally, cook covered until they are almost done.
- Add the fresh methi and cook uncovered until tender.
Serve with Bengali fish curry, steamed rice or Indian bread.