Hearty potato dish spiced with Indian flavours
Aloo Methi is a popular Indian potato dish that normally uses fresh fenugreek leaves as the main point of flavour. The leaves are mixed along with other spices of cumin, turmeric and green chilli.
Fenugreek leaves and spinach
For a slight twist in this Spinach Aloo Methi recipe, dried fenugreek leaves are used as a substitute along with spinach and fresh tomato. Served hot as a main or side but also cooled in the fridge and eaten like a traditional potato salad.
It’s all about the sauce
Using cornflour helps the sauce to slightly thicken, allowing the spicy sauce to coat the potatoes nicely. It’s important to soak the potatoes in the sauce whilst still warm so they absorb all the flavour and slowly cool down. Serve Aloo Methi Potato Salad hot as a main, cold as a salad, or as a side to another vegetable, fish or meat dish.
Vegan Version
Leave out the butter for a delicious vegan option
(To learn more about Dried Fenugreek Leaves and recipe suggestions click here).
PrintSpinach Aloo Methi
A fresh take on the popular Indian dish Aloo Methi, turning it from a warm main to a spicy chilled potato salad
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 Minutes
- Yield: 4 – 6 1x
- Category: Vegetarian
- Method: Stove Top Cooking
- Cuisine: Indian
Ingredients
600g potatoes + vegetable stock for boiling
3 garlic cloves, crushed
1 green chilli, chopped fine
1.5 tsp cumin
1 tsp coriander powder
1 tsp onion powder
2 tsp coriander powder
1 tsp turmeric
2 tomatoes, chopped into small pieces
1 heaped tsp dried fenugreek leaves
1 tsp cornflour
3/4 cup light vegetable stock
1 Tbsp butter
Salt
Instructions
- Peel potatoes, cut in half and boil in vegetable stock.
- Whilst potatoes are boiling, heat some vegetable oil in a frying pan and gently fry garlic, chilli, cumin, onion powder, turmeric and coriander powder until fragrant.
- Add chopped tomatoes and season with salt. Cook until tomatoes have released their juices and broken down.
- Sprinkle fenugreek leaves over tomatoes and cook for a further minute.
- Mix cornflour with a small splash of cold water to form a paste. Add this to the tomato mix, combine then pour in vegetable stock. Bring to the boil then turn to simmer for a few minutes or until sauce thickens slightly.
- Drain potatoes and cut them into bite-size pieces.
- Gently mix potatoes into the spice sauce (you may need to reheat the sauce a little before adding potatoes). Cover and let it sit for 10 minutes so the potatoes can soak up the sauce.
- Serve warm or refrigerate until needed and serve as a cold potato salad.
Keywords: Aloo Methi recipes, fenugreek leaves recipes, how to cook with fenugreek leaves, indian spiced potato salad recipe
