Aloo Methi Curry

Potatoes go well with pretty much everything when it comes to Indian recipes and methi which is also known as fenugreek, is no exception. It’s such a simple stir fry where most of the flavour is from the fresh fenugreek leaves, lightly spiced and best enjoyed with flatbread such as our award winning chapatis or parathas.

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Ingredients

2 tbsp cooking oil, we used mustard oil
1 tsp Shemin’s Cumin Seeds (optional)
½ tsp Shemin’s Black Mustard Seeds (optional)
½ tsp Shemin’s Fenugreek Seeds (optional)
3-4 large garlic cloves sliced
750g medium potatoes cut into bite sized cubes and parboiled
1 green chilli chopped (optional)
1½ tbsp Shemin’s Curry Powder
200g chopped tomatoes or passata
½ tsp sugar (optional)
150g fenugreek leaves, chopped
½ lime or lemon, juice of
handful of coriander leaves, chopped

Method

Heat the oil in a pan on a medium heat. If using mustard oil, heat it until it’s really hot and then lower the heat before adding the cumin, mustard and fenugreek seeds. If using any other oil, heat until warm then add the seeds.
Add the cumin, mustard seeds and fenugreek, let them sizzle for a few seconds and then add the garlic. Sauté for a few seconds until the garlic starts to change colour.
Then add the parboiled potato, green chili and stir. Then add Shemin’s Curry Powder, tomatoes and sugar.
Fry the potatoes in the masala for 5 to 6 minutes. Stir them once or twice in between.
Add the chopped fenugreek leaves.
Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. Season to taste.
Add lime juice to taste and the fresh coriander.
Serve with our award winning chapatis or parathas.

Tip:
1. You can also add chopped onion at step 3 with the potato and chilli.

Serves 4