Bethica's Kitchen Flavours: Aloo Methi (Potatoes with Fenugreek Leaves)

Every one is familiar with Aloo Methi which is a North Indian cuisine, especially from the regions of Punjab. It is generally relished with roti or chapatti and is served at all dhabas and restaurants. The dry leaves, called kasuri Methi are crushed and added in various veg. and non-veg. dishes to enhance the flavour.

Here is my version of this delicious side dish. I cooked it in mustard oil and gave a tempering of panch phoron instead of cumin seeds for a different flavour. It can also be had, with steamed rice which is my personal favourite. I sometimes cook it with eggplants too in a Bengali style called Methi-Begun. So check out the step by step pictorial recipe to prepare it.

2 potatoes, boiled & cubed
3-4 bunches, fenugreek leaves, cleaned, washed & chopped finely
2-3 tbsp.mustard oil
1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
1/4 tsp. asafoetida
1 onion, chopped
1 tsp. ginger, chopped
1 tsp. garlic, chopped
2 green chilies, chopped
salt to taste
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. dry roasted coriander powder
1 tsp. dry roasted cumin powder
1/2 tsp. garam masala powder

Heat 1 tbsp. oil in a non-stick pan and sauté the boiled and cubed potatoes till lightly browned. Keep aside.

Heat remaining oil and temper with panch phoron. After it stops spluttering, add the asafoetida followed by onion, ginger, garlic and green chilies. Sauté till light brown.

Now add the chopped fenugreek leaves, salt, turmeric powder, red chili powder and coriander powder and cumin powder. Fry on low flame till dry.

Add the fried potatoes and garam masala powder and give it a mix so that it combines well. Switch off the flame and serve as a side dish with chapattis, roti or paratha. It can also be had mixed with rice.