A Hearty Potato Dish Infused With Warming Indian Spices
Aloo Methi is a popular Indian potato dish traditionally made with fresh fenugreek leaves as the key flavour. The leaves are cooked with spices like cumin, turmeric, and green chilli for a warm, aromatic result. In this twist on the classic, dried fenugreek leaves are used along with spinach and fresh tomato for a rich, balanced flavour. Delicious served hot as a main or side dish, or chilled and enjoyed like a spiced potato salad.
The Secret Is in the Sauce
A touch of cornflour helps the sauce thicken just enough for the spicy mixture to coat the potatoes beautifully. For the best flavour, soak the potatoes in the sauce while they’re still warm so they can absorb all the spices as they cool. Serve this Aloo Methi Potato Salad hot as a main, chilled as a salad, or as a flavourful side to vegetable, fish, or meat dishes.
(To learn more about Dried Fenugreek Leaves and recipe suggestions click here).
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Spinach Aloo Methi
Ingredients
- 600g potatoes + vegetable stock for boiling
- 3 garlic cloves crushed
- 1 green chilli chopped fine
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tomatoes chopped into small pieces
- 200g baby leaf spinach
- 1 heaped tsp dried fenugreek leaves
- 1 tsp cornflour
- 3/4 cup light vegetable stock
- 1 tbsp butter, (or vegan butter)
- Salt
Instructions
- Peel the potatoes, cut them in half, and boil in vegetable stock until tender. Drain the potatoes and cut them into bite-size pieces.
- Heat a little vegetable oil in a frying pan and gently fry the garlic, chilli, cumin, garam masala, onion powder, turmeric, and coriander powder until fragrant.
- Add the chopped tomatoes, season with salt, and cook until they release their juices and soften.
- Sprinkle the fenugreek leaves over the tomatoes and cook for another minute.
- Mix the cornflour with a small splash of cold water to form a paste, then stir it into the tomato mixture. Pour in the vegetable stock, bring to the boil, and then reduce the heat to simmer until the sauce thickens slightly.
- Add the spinach and stir until just wilted, about 1–2 minutes.
- Gently mix the potatoes into the spiced spinach and tomato sauce (reheat the sauce slightly if needed). Cover and let it sit for 10 minutes so the potatoes can absorb the flavours.
- Serve warm, or refrigerate and enjoy chilled as a spiced potato salad.