Aloo Methi, Potatoes with Fenugreek
Aloo methi pairs the blandest of vegetables with one of the most assertive greens, and the contrast is the whole idea. Fresh fenugreek can be hard to find, so this version leans on peppery mustard greens for volume and dried fenugreek leaf, kasoori methi, for the unmistakable bittersweet flavor. Cooking the potatoes covered lets them steam soft with no oil, and a final hit of amchur brings the tartness that carries the dish without salt. It is a quiet, everyday Punjabi side that rewards good potatoes.
Ingredients
- 1 1/4 lb Potatoes, cut in 0.5-inch dice
- 4 cups Mustard greens, chopped
- 2 tbsp Kasoori methi
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 Indian green chile, minced
- 1 tsp Cumin seed
- 1/2 tsp Turmeric
- 1 tsp Coriander seed, ground
- 1/2 tsp Amchur
Method
- Warm a wide dry pan over medium heat and toast the cumin seeds until they darken and smell nutty, about 45 seconds. Toasting whole cumin dry is the base note of the dish, so do it before any liquid goes in.
- Add the onion, garlic, ginger, and green chile with 3 tablespoons (45 ml) water. Sweat 6 minutes until the onion is soft and translucent, adding a splash more water whenever the pan looks dry.
- Stir in the turmeric and ground coriander and cook 30 seconds. Add the diced potatoes and toss to coat them in the spices.
- Add 0.5 cup (120 ml) water, cover, and cook 12 to 15 minutes, stirring once or twice, until the potatoes are tender when pierced. Steaming under a lid cooks them through without the oil a fry would need.
- Fold in the chopped mustard greens and cook 4 minutes until they wilt down. Crush the kasoori methi between your palms as you add it: the dried fenugreek leaf is the signature of the dish, and crumbling it releases its aroma.
- Finish with the amchur, stir, and cook 1 minute more. The dried mango powder brings the sourness that lifts the potatoes and means no salt is needed. Serve hot with rice or as part of a larger meal.
Nutrition
Estimated per serving: 145 calories, 4 g protein, 4 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
