Aloo Methi

  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Serves: 6-8
  • Freezing: excellent

Average Rating

This combination of potatoes and tender fenugreek greens is just like a pair of siblings. Different, but perfect together!

  • Ingredients:

  • 3 tbsp (45 mL) Crisco® Vegetable Oil
  • 1 tsp (5 mL) fenugreek seeds
  • 2 dry red chilies, whole
  • 1½ tsp (7 mL) garlic, minced
  • 1 tsp (5 mL) turmeric powder
  • 4 medium (1½ lbs/680 grams) potatoes, peeled and cut into 1” (2.5 cm) pieces
  • 2 cups (500 mL) frozen fenugreek leaves, thawed, excess liquid squeezed
  • Salt to taste
  • Method:

  • Heat oil in a thick bottom pan with wide opening. Add fenugreek seeds, dry red chilies and garlic. As they sizzle and garlic turns golden brown, add turmeric. Stir.
  • Add potatoes. Stir to coat potatoes with oil. Cover with lid.
  • Cook covered on medium heat for 6-8 minutes, stirring occasionally until sides turn golden brown.
  • Add fenugreek leaves. Stir well and cover. Cook for 10 more minutes.
  • Uncover. Add salt. Cook for 8-10 minutes on medium, stirring every 2-3 minutes or until potatoes are cooked through.
  • Serve hot with roti, paratha or poori.
  • Tip:

  • To make it a richer dish, cook potatoes and fenugreek greens in a spicy curry paste. Add some cream for a royal touch.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.