Alu Methi -Potatoes with Fenugreek
Friday evenings are tricky. It is a transition day in our household, also known as pantry staples or fridge clearing evenings. Tested and tried dishes like an Alu Methi or Baby potatoes with Fenugreek Leaves save such evenings. I stock up with enough food to get the household routine working during the week, to buffer the unexpected late night evenings. Yes, there have been way too many of those evenings in the last few weeks.
This is a staple in my household, and I typically make this with baby potatoes. But, the one thing that I have in fact learnt through the lock down is to not lock recipes in. So, I have done a hit refresh to modify this for cubed potatoes as well. I am am offering you a pantry staple fix. This will allow you to use a combination of kale and dried fenugreek leaves. Dried Fenugreek Leaves or Kasuri Methi is a must have in your Indian pantry.
There is a collection of everyday dishes that are like the black dress of the Indian table, they suit most palates and work with everything. This Alu Methi is great by itself and magical with something like chicken tikka. It works with many of the dishes you would find in Spices and Seasons. When in doubt make a good bowl of dal. In fact, I have some simmering even as I write up this post. Fenugreek leaves are not always available on short notice, but it is actually one of the few things that I keep handy and frozen in my refrigerator. I find the quality of these frozen leaves to be very good and have certainly hit the spot on many busy evenings including this Friday.
Much like the black dress, the main purpose of these dishes is to be simple, wholesome and comforting. There are hard and fast rules. I make this recipe my way. I love to use whole potatoes as I feel that the shape adds to the beauty of the dish. Just a note here, alu is potato in Hindi and Bengali. The main generic difference between Saag Alu and Alu Methi is well, the methi or fenugreek. Fenugreek or methi is an assertive bitter green and in this recipe, I use strong spices to complement its bold and brave character. Spring is finally in the air, still a little cold but I think the flowers refuse to stay hidden any longer.
Two more methi/fenugreek story includes this Cauliflower with Fenugreek and Carrots with Arugula and Fenugreek.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A comforting wholesome dish of fenugreek and baby potatoes. This one offers instant pot instructions.
Ingredients
- 2 to 3 tablespoons oil (Olive or Mustard Oil preffered)
- 1 and 1/2 teaspoons whole cumin seeds
- 1 onion, diced
- 1 and 1/2 tablespoons freshly grated ginger
- 2 teaspoons powdered cumin
- 1 teaspoon turmeric
- 2 tomatoes chopped
- 1 and 1/2 teaspoons powdered cayenne powder (tone this down to taste)
- 1 and 1/2 pounds peeled whole baby potatoes (about 15 to 20) or 3 to 4 medium potatoes peeled and cubed
- 1 and 1/2 teaspoons salt.
- 1 and 1/2 cups (16 oz) frozen chopped methi leaves (note use 2 cups of fresh methi leaves if you can find them) (See Substitution tip in Notes)
- 1 and 1/2 teaspoons amchoor (dried mango) powder or 2 tablespoons lime juice
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 and 1/2 teaspoons red pepper flakes
Instructions
- Turn the instant pot onto the saute mode. Add in the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
- Add in the onion and the ginger and saute for about 5 minutes until the onion is wilted.
- Add in the the powdered cumin, turmeric, and the tomatoes and mix well.
- Add in the cayenne powder and the baby potatoes and the salt. mix well to coat. Add in the fenugreek leaves.
- Stir in the amchur powder or the lime juice. Add about 1/4 cup water, check the salt.
- Cover and cancel the saute mode. Set on high pressure for 4 minutes. Do a quick release after five minutes.
- In a small skillet heat the coconut oil and add in the garlic and toast for about 2 minutes. Add in the crushed red pepper flakes and pour the mixture over the cooked potatoes.
- Serve with store bought or homemade flat breads.
- Stove Top Instructions
- Follow the recipe using a heavy bottomed pot with a lid. Add about 2/3 cup of water. Cover and cook for 20 to 25 minutes, checking occasionally, until the potatoes are soft and tender. Finish with the garlic and crushed red pepper.
Notes
If you want you can sub Chopped kale with 3 tablespoons of dried fenugreek, aka kasuri methi for the fenugreek leaves.