Aloo Methi - Potatoes With Fenugreek Leaves - N. India

Course : Indian
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound potatoes -- washed and peeled -- cut into 3/4 inch cubes
1/2 cup fresh fenugreek leaves -- or 1 tbsp dried
3 tablespoons ghee
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Indian Recipes