Aloo Methi

Don't Make These Mistakes

Salt and squeeze the fenugreek to reduce bitterness.

Cut the potatoes small and even.

Cook uncovered at the end so the dish dries out.

Use spinach with a pinch of dried fenugreek if fresh is unavailable.

Making Aloo Methi

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1. Toss the fenugreek with the first measure of salt and leave for 10 minutes. Squeeze gently and set aside.

   Mark done Start 10 min timer

2. Heat the oil in a wide pan and fry the cumin seeds for 20 seconds. Add the chilli and potatoes and cook for 3 minutes.

   Mark done

3. Add the turmeric, coriander and water, cover and cook for 10 minutes until the potatoes are nearly tender.

   Mark done Start 10 min timer

4. Add the fenugreek and the second measure of salt, uncover and cook for 5 minutes until dry and the potatoes are soft.

   Mark done Start 5 min timer

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Storage and Reheating

Keeps in the fridge for 3 days. Reheat in a pan with a splash of water.

Swaps and Variations

• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

Good With

• Chapati
• Dal
• Plain yoghurt
• Steamed rice

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.