Alu Methi

Alu Methi pairs cooked potatoes with fresh fenugreek leaves in a tomato, onion, ginger, and cumin base. The fenugreek gives the dish its distinct bitter edge.

Cumin seeds are heated first, followed by onion. Green chili, ginger, turmeric, salt, and tomato are then cooked until the tomato softens and the seasoning becomes cohesive.

The potatoes and fenugreek go in last. The leaves wilt quickly, so the final cooking stage is short and the potatoes remain clearly defined rather than breaking down into a sauce.

Ingredients

• 1 tablespoon good oil
• 1/2 teaspoon whole cumin seeds
• 1 cup onions, minced
• 1–2 fresh green chilies, minced
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon turmeric
• Salt to taste
• 1 cup tomatoes, diced
• 4 cups potatoes, boiled, peeled, and diced
• 1 cup fenugreek leaves, chopped

Method

Heat the oil in a pot over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onions and sauté until just golden, about 3–4 minutes. Add the chilies, ginger, turmeric, salt, and tomatoes. Reduce the heat to medium and cook until the tomatoes soften, about 5–7 minutes. Add the potatoes and fenugreek leaves and cook until the fenugreek wilts, about 5 minutes. Stir well and serve. Makes 4 servings.