Aloo Methi

Aloo methi is a simple, beloved dry-fry from the kitchens of Punjab and Uttar Pradesh, made when fresh methi (fenugreek) leaves appear in winter markets. The slight bitterness of fenugreek mellows with cooking and melds beautifully with spiced potatoes — a dish that is unpretentious, nourishing, and deeply satisfying.

Serves: 4

Ingredients

• 500g (1 lb) waxy potatoes, peeled and cut into 2cm (¾ in) cubes
• 200g (7 oz) fresh fenugreek (methi) leaves, washed and roughly chopped (or 3 tbsp dried kasuri methi)
• 3 tbsp (45ml) mustard oil or neutral vegetable oil
• 1 tsp (4g) cumin seeds
• ½ tsp (2g) carom seeds (ajwain), optional
• 3 garlic cloves, minced
• 1 tsp (3g) ground coriander
• ½ tsp (1g) ground turmeric
• ½ tsp (1g) red chilli powder
• 1 tsp (5g) salt
• Chapati or paratha, to serve

Instructions

1. If using fresh fenugreek, sprinkle with a little salt, leave 5 minutes, then squeeze out excess moisture. This reduces bitterness.
2. Heat oil in a heavy kadhai or wide pan over medium-high heat. If using mustard oil, heat until it just begins to smoke, then reduce heat — this removes the raw pungency.
3. Add cumin and ajwain seeds; let sizzle 20-30 seconds until fragrant. Add garlic and fry 1 minute.
4. Add potatoes and stir to coat in the tempered oil. Sprinkle over coriander, turmeric, chilli powder, and salt. Toss well.
5. Cover and cook over medium heat 10-12 minutes, stirring every 3-4 minutes, until potatoes are nearly tender.
6. Add the prepared fenugreek leaves and stir through. Cook uncovered 5-6 minutes until the leaves wilt completely and the potatoes are fully cooked with slightly crisped edges.
7. Taste and adjust salt. Serve with chapati or as a side alongside dal.

Cook's Notes: Fresh methi has a pleasant bitterness that is quite different from dried kasuri methi. If fresh is unavailable, dried works well — add it at the same stage but reduce quantity to 2 tbsp as it is more concentrated.