THETASTEJOURNAL.COM

Forget everything you know about simple side dishes. Aloo Methi has always been the unsung hero of the Indian kitchen. The soft potatoes are seasoned with a handful of spices, and contrast beautifully with the fenugreek leaves.

For this recipe, we have chosen to use dried fenugreek leaves. You can use fresh fenugreek leaves if they are available. The amount of fenugreek leaves will vary from one recipe to the next. For this recipe, we have chosen to use a moderate amount so that the flavour of the dried herbs does not overpower the potatoes and the spices.

What does Fenugreek taste like?

Fenugreek leaves resemble a mix of celery and spinach. When fresh, they have a slightly bitter taste, but dried fenugreek leaves have a mellower, nuttier, and somewhat sweet flavour. The aromatic scent of dried fenugreek leaves in food adds an incredible aroma that will awaken your senses. If you have access to dried fenugreek leaves, this dish is worth adding to your recipe collection. You can purchase dried fenugreek leaves in most Asian supermarkets.

Ingredients

Potatoes, Tomato Paste, Cumin seed, Mustard seed, Paprika powder, Turmeric powder, and Fenugreek leaves.

For this dish, you can use large or baby potatoes, whichever you prefer. Tomato paste imparts an intense, concentrated tomato flavour. While some Indians opt to add a small tomato instead, using tomato paste will dramatically enhance the taste of the potatoes.

Cumin and mustard seeds provide a nutty flavour, with mustard seeds adding a slight tang. Paprika powder adds a hint of heat; chili powder can be used as an alternative. Turmeric powder adds both colour and flavour, while fenugreek leaves offer numerous health benefits. You can sprinkle dried fenugreek leaves on almost any Indian dish you’re preparing to create a light, earthy undertone.

Instructions

Peel the potatoes and cut them into one-inch cubes. When potatoes are cut into smaller sizes, it will reduce the cooking time and allow for the flavours to be absorbed by the potato. Finely dice the onions into small cubes and mince the garlic cloves.

Add oil to the pot on medium low heat. Add the onions and garlic. Add the cumin seeds and mustards seeds. Sauté the onion and garlic, as you do so, the flavours of the seeds will infuse a bold and nutty taste into the onion and garlic. Gently stir the ingredients and cook for about three minutes, just until the onions are translucent and soft.

Add the potatoes to the pot along with half a cup of water. Add the turmeric powder and the paprika powder, and then gently toss from bottom to top to coat those potatoes with the blend of spices. Add the tomato paste to the pot and stir until well combined. Cover the pot with a lid and cook the potatoes for twenty-five to thirty minutes with the lid closed. Make sure to stir the potatoes every ten minutes.

Add a quarter cup of water, if necessary, to ensure the potatoes cook thoroughly and become tender. Add the dried fenugreek leaves in the last five minutes of cooking and stir. Add the salt to taste at the end. To complete the dish, garnish with dried fenugreek leaves on top of the aloo methi, and serve while it is hot and fragrant.

Garnish with Parsley and enjoy the Aloo Methi for breakfast or lunch. This dish will also pair well with eggs and spicy sausages.

What can you Serve with Aloo Methi?

Aloo methi is an Indian dish that pairs perfectly with traditional Indian breads, such as soft, fluffy roti or warm, buttery garlic naan. These types of bread scoop up the flavourful potatoes, making every bite delicious and mouth-watering. Aloo Methi is a savoury and comforting dish that pairs wonderfully with white rice, buttered toast, or fresh rolls. Since aloo methi is made from potatoes, it perfectly balances the flavour profile of grilled meats and other types of vegetables.

How to Store and Reheat Aloo Methi?

Before storing it in the fridge, allow it to cool to room temperature and then transfer it to an airtight container. It will keep well in the refrigerator for up to three days without losing its flavour. To reheat on the stovetop, place the portion of aloo methi in a non-stick pan or skillet on medium heat.

Reheat while stirring for about four minutes, or until hot. Alternatively, you can microwave it for about 2 minutes, with 30-second intervals. Ensure the food is covered with a microwave-safe lid to prevent splattering inside the microwave.