From a North Indian Kitchen: Garlicky Potato & Fenugreek Stir-Fry (Lahsuni Aloo Methi)
Details
Earthy potatoes and fenugreek meet a punch of garlic.
Ingredients
Instructions
Prep the Greens
Pluck the fenugreek (methi) leaves from the stems. Wash them thoroughly in a large pot of water and drain completely in a colander. For a less bitter taste, you can sprinkle the leaves with salt, let them sit for 15 minutes, and then squeeze out the excess water before using.
Sauté the Aromatics
Heat oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle. Add the chopped garlic and sauté for about a minute until fragrant.
Cook the Potatoes
Add the chopped onions and green chilies, and sauté until the onions become translucent. Add the potato cubes, turmeric powder, coriander powder, and red chili powder. Mix well and sauté for 4-5 minutes until the potatoes are lightly browned.
Combine and Cook
Add a few tablespoons of water, cover the pan, and let the potatoes cook on low heat for 15-20 minutes, or until they are tender, stirring occasionally.
Add the Greens
Once the potatoes are cooked, add the chopped fenugreek leaves and salt. Stir well and cook for another 5-7 minutes, uncovered, until the leaves have wilted and the moisture has evaporated.
Finishing Touches
Finish the dish by stirring in the amchoor (dry mango powder) and garam masala powder. Mix everything well.
Serve
Serve the Lahsuni Aloo Methi hot with fresh roti, paratha, or as a side dish with dal and rice.
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