Aloo Methi - Potatoes With Fenugreek Leaves - N. India

Recipe Ingredients

1 lb	454g / 16oz	Potatoes - washed and peeled cut into 3/4" cubes
1/2 cup	20g / 0.7oz	Fresh fenugreek leaves - or 1 tbsp dried fen.
3 tablespoons	45ml	Ghee
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
1 teaspoon	5ml	Salt

Recipe Instructions

If you are using fresh fenugreek, remove tough lower stalk, wash thoroughly and chop finely. If you are using dried, soak in water 20-25 minutes, gently squeeze water out and chop leaves. Remove any tough stalks. Heat ghee in large skillet. Add potatoes and stirring constantly, fry for about 3-5 minutes. To potatoes add turmeric, cumin, chili and salt; mix and cook for a minute. Add fenugreek leaves and mix with potatoes. Lower heat, cover and stirring occasionally cook for about 20 minutes, until potatoes are tender. Add 1-2 tbsp of water if necessary.

Source:
Indian Regional Cooking by Sumana Ray

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