Fenugreek-Flavored Potatoes (Methi Aloo Ki Subzi)
Fenugreek is an aromatic plant native to Asia and southern Europe. It's leaves and seeds are used in Indian cooking. For this recipe use either fresh, frozen, or dried leaves which can be found in some Indian markets. Look for the Indian name of the plant methi on the bag.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 4 medium potatoes
- 3 Tbsp. vegetable oil
- 2 garlic cloves, crushed
- 2 Tbsp. fenugreek leaves
- ¼ tsp. turmeric powder
- ½ tsp. red chili powder
- 1½ tsp. coriander powder
- Salt, to taste
- Water, as needed
- Peel and dice the potatoes. Set aside.
- In a large skillet, heat the vegetable oil on high. Add the garlic cloves and the potatoes; sauté for about 2 minutes.
- Add the fenugreek leaves; turmeric, red chili, and coriander powder. Sauté for 1 minute, then add salt.
- Reduce the heat and add 2 to 3 tablespoons of water. Cover and cook for about 8 to 10 minutes or until the potatoes are soft. Serve hot.