Aloo Methi | Methi Batata nu Shaak | Fenugreek and Potato Curry
A traditional Gujarati dish of potato and fresh fenugreek leaves curry that is flavorful and savory. The methi compliments the earthy potato by adding a savory and slightly bitter complexity.
Prep: 15 min
Cook: 3 min
Total: 13 min
Servings: 4
Ingredients
- 1 pound potatoes
- 1 bunch methi leaves (about 1 cup)
- 2 Tbsp oil
- 1 green chili
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp dhana jeeru
- 3/4 tsp salt (or to taste)
Instructions
- Add potatoes to a pot of cold water with some salt. Bring to a boil and cook potatoes until a knife or fork goes through with no resistance. Remove from water, allow to cool, and peel the potatoes.
- Heat a pan with oil. Add cumin seeds, let size for 10 seconds. Add turmeric and red chili powder. Break up the potatoes by hand. The crumbles will vary in size, the larger pieces should be no more than about an inch in diameter. Add these to the pan.
- Let cook until the potatoes develop crisp edges. Add green chili, methi, dhana jeeru, and salt. Let cook for 5 minutes. Add a splash of water if the potatoes start to stick to the pan.
Nutrition
- Calories: 69
- Carbohydrates: 1
- Protein: 0.2
- Fat: 7
- Saturated Fat: 1
- Polyunsaturated Fat: 2
- Monounsaturated Fat: 5
- Trans Fat: 0.03
- Sodium: 479
- Potassium: 20
- Fiber: 1
- Sugar: 0.4
- Vitamin A: 80
- Vitamin C: 1
- Calcium: 7
- Iron: 0.5