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Serves
4
For this
Methi Alu recipe you need
2 tablespoons
dried fenugreek leaves ( methi ), soaked*
1 ½ tablespoons mustard oil or ghee
1 clove garlic, chopped
1 dried red chili pepper, crushed
5 medium potatoes, washed, peeled, and cubed
¾ teaspoon salt
Methi Alu
Recipe
Soak the dried
fenugreek leaves in 1 cup of water for 5
minutes.
In a heavy
pan, heat the oil over medium heat.
Add garlic
and chili pepper and sauté until
the garlic is light brown.
Add the potatoes
and salt and stir-fry for 3 minutes.
Skim the fenugreek
leaves floating on the surface of the soaking
water.
Add the leaves
and ½ cup of liquid from top of the
soaking water ( impurities sink to the bottom
) to the potatoes and bring to a boil.
Reduce the
heat, cover, and simmer, stirring often,
until the potatoes are cooked and no water
remains, about 15 minutes
Background
information on this Methi Alu recipe
Serve with
puris and vinegar pickles with vegetables
and fruits.
*Note: Dried
fenugreek leaves should be soaked in water
for 5 minutes and then stirred with the
fingertips. The dust that settles to the
bottom is not good to ingest and should
be discarded.
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