Spinach Aloo Methi
A fresh take on the popular Indian dish Aloo Methi, turning it from a warm main to a spicy chilled potato salad
Servings: 4 - 6
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.