Aloo Methi
We always order Aloo Methi from the Indian restaurant down the road, it’s always so delicious. Today I had to make some of my own Aloo Methi, seeing I had some fresh methi.
Aloo Methi
The most tedious thing about this recipe is cleaning the methi. It takes hours and it’s one of the reasons I don’t always cook methi dishes.
Now I wonder how my mum cooked methi so often. Clearly I am a lazy cook.
This Aloo Methi is more a stir-fried potato dish. You boil the potatoes, before cooking the dish, so that it fries in the oil.
It’s a very quick and easy dish to prepare. That’s what I love the most.
Unlike my other recipes I am not going to give you a million tips, as this dish is that simple.
This is a basic recipe that requires only a few ingredients. As you know I rarely use a ton of spices unless it’s really needed.
Sometimes it is the simplest recipes that are the tastiest.
This dish is vegan but if you wish you can add some butter ghee instead of the vegetable oil. It does give the dish a beautiful flavour.
Cooking times may also vary so please use your discretion. Remember everything cooks quicker at low altitude so if you’re on the coast your cooking times may be different to what I have recommended.
I live at high altitude and most dishes take a much longer time to cook.
Aloo Methi
Ingredients
- 9 small potatoes about 700gram
- 2 cups fresh methi leaves
- 2 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 green chilli slit in half
- 1 dry red chilli
- 1 teaspoon ginger garlic paste
- 1 small roma tomato skin removed and chopped
- 1 teaspoon kashmiri chilli powder
- 1/2 teaspoon turmeric
- salt
Instructions
- Peel the potatoes, cut into cubes and add it to a pot with some water and boil for about 20 minutes until tender. Alternatively add the potatoes to a microwave safe bowl, add 1/4 cup water, cover and microwave for 8 minutes. Drain any excess water and set aside.
- Heat the oil in a pan. Add the cumin seeds. Once it splutters add the chilies.
- Add the ginger garlic paste and fry for 30 seconds
- Add the potatoes and methi leaves. Add the chilli powder and turmeric. Mix well
- Add the tomatoes and cook for 5 minutes. Season with salt.
- Cover the pot and allow to cook for a further 8-10 minutes until the methi leaves are cooked and the potatoes are fully cooked. You can remove the lid in the last 2 minutes and allow any excess liquid to dry up.
Notes
- You may need about 6 small bunches of methi to get about 2 cups of leaves.
- You can substitute the vegetable oil with a tablespoon of butter ghee if you wish.
- I didn't add any water to this dish but if you feel it requires some you are welcome to add a little.
