Saturday, 16 November 2013


Aloo-Methi (Potato and Fenugreek) is a common household Subzi सब्ज़ी  (vegetable) often made at home in the north of India. I grew up eating it and loved it too. Its really super simple to make and tastes great served with Chapatis or even Rice. Here in this recipe I have used the dried Methi in this recipe because you always don't get fresh Methi in the Indian stores. But I got it last time here at the Art of Food. I have used here baby potatoes but you can also use any usual potato. One more thing, these potatoes can also be served as a starter, you can stick them into tooth picks and they make great appetizers.

Here is what you will need.

- 500 gms new potatoes
- 1 tbsp oil
- 1 tsp Cumin seeds
- 2 green Chili's, slit lengthwise
- 3/4 tsp Salt
- 3/4 tsp red Chili flakes or to taste
- 1 tsp Coriander powder
- 1 tbsp dried Methi / handful of fresh Methi leaves, chopped if available
- 1/2 tsp of Amchoor Powder, mango powder


1. Boil the potatoes al-dente and keep them aside.
2. Heat the oil in a non stick Pan, when the oil starts to smoke a bit, immediately add the Cumin seeds to the Pan and reduce the heat. Let the Cumin seeds splutter.
3. Add the green Chili's to the pan, and let them stir for a while and get the beautiful shiny colour.
4. Half the potatoes and add them to the pan, increase the heat a bit more and roast the potatoes on the high heat a bit more. This will help get the skins of the potatoes a bit crispier.
5. When the potatoes starts to look a bit brownish in colour, reduce the heat and add all the spices along with the Methi.
6. Mix it all well, serve hot either as a Vegetable or as an Appetizer too.



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