Crispy Potatoes with Fenugreek Leaves — Methi Aloo
A North Indian skillet of crisp-edged potatoes tossed with fresh fenugreek leaves, kashmiri chilli, and amchur for a tangy herbaceous finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut 480g Yukon Gold potato into 0.5-inch cubes. Wash, pick, and finely chop 120g fresh fenugreek leaves (or soak 6 tbsp kasuri methi in 6 tbsp warm water for 5 minutes). Finely chop 4 green chillies. Measure all spices: Kashmiri chilli powder, turmeric, ground coriander, ground cumin, amchur, garam masala, and crushed kasuri methi.
Blanch
Bring water to boil. Add fresh fenugreek leaves, blanch 60 seconds, drain, and squeeze dry to remove bitterness. Set aside.
Sear
Heat 4 tbsp oil in a wide skillet over medium-high heat. Add 1 tsp cumin seeds, sizzle 15 seconds. Add potato cubes in a single layer, cook undisturbed 4 minutes, then toss 3–4 minutes more until edges are deeply golden and crisp.
Bloom
Lower heat to medium. Add 2 tbsp ginger-garlic paste and chopped green chillies, cook 1 minute until raw smell fades. Add 2 tsp Kashmiri chilli powder, 1 tsp turmeric, 1.5 tsp ground coriander, 0.5 tsp ground cumin, and 1 tsp salt. Toss 30 seconds with a splash of water to bloom spices.
Simmer
Cover and reduce heat to low. Cook 5–6 minutes, shaking pan once, until potatoes are fork-tender. Uncover, add blanched fenugreek leaves or soaked kasuri methi with its water.
Finish
Toss fenugreek on medium heat for 90 seconds until heated through and masala clings tightly. Remove from heat, stir in 1 tsp amchur, 1 tsp garam masala, and crushed kasuri methi.
Plate
Transfer to plates, garnish with 2 tbsp fresh chopped coriander. Serve with lemon wedges, hot roti, basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.