Aloo Methi - With a Difference

Even as a child, I never complained to eat potatoes. So is the case with V. You can see this tuber in our meal in every 3rd day of the week.

But methi or the fenugreek leaves, was not very popular with us, probably because of its bitter taste (atleast till I knew this recipe!). My mom had seen this recipe somewhere and in a desparate attempt to make me eat methi, she tried it out and viola!!! I had cleaned off my plate even before I realised it was methi!!! To this day, I still remember that wonderful taste lingering my palates.

This one is not that regular "Aloo Methi" we do, it has a difference; we first marinate the potatoes, preferably Baby Potatoes, first in a spiced yoghurt mix and then fry them.

Aloo Methi
Baby Potatoes marinated and cooked in a spiced yoghurt mixture

Serves 2

What we need:

Baby potatoes - 1/4 Kg

Methi/ Fenugreek leaves - a Bunch

Thick Curd/Yoghurt - 1 cup

Cumin seeds - 1 tbsp.

Chilli powder - 2 tbsp.

Cumin (Jeera) powder - 1 tbsp.

Corainder (Dhania) powder - 1 tbsp.

Turmeric powder (Haldi) - a pinch

Salt - as needed

Oil - as needed

How to do:

1. Boil and peel the baby potatoes. If you are using the normal ones, break them into rough pieces.

2. Wash, clean and roughly chop the methi leaves.

3. In a bowl, mix yoghurt and all the dry powders and salt.

4. Using a fork, prick the each potato and drop them into the marinade (yoghurt mix). Set aside for about 20 to 30 minutes.

5. Heat oil in a deep pan or kadai. Add the cumin seeds and let them sizzle.

6. Now add the methi leaves and fry for a minute.

7. Once the methi becomes soft and cooked, add the potatoes and the remaining marinade.

8. Toss well and see to that all sides of the potatoes are cooked. Fry for about 5 to 7 minutes.

9. Remove from flame once the mixture becomes dry, and oil starts to separate.

Serve with Rotis. You can also serve this as a dry starter; arrange the potatoes in a serving plate, and prick toothpicks on them.

Tip: Take care that the yoghurt is not watery. If it becomes watery when you cook, sprinkle a little bit of gram flour.