There are so many delicious ways to cook potatoes! I especially love baby potatoes. They just have their own unique texture and taste.
I especially love turning baby potatoes into dry curries such as this delicious Methi Aloo! It requires just a few ingredients and is quite simple and quick to make. Plus, it’s totally vegan!
Methi Aloo
Cuisine: Indian, North Indian4
servings10
minutes15
minutes275
kcalBaby Potatoes & Methi/ Fenugreek leaves roasted in basic North Indian spices
Ingredients
8 baby potatoes (peeled and halved)
2 tbsp oil
2 tsp jeera/cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric
1 cup Methi/Fenugreek leaves (finely chopped)
1 tsp garam masala
Salt to taste
Instructions
- Peel 8 baby potatoes and cut in half or in quarters (if the potato is on the larger side). Keep aside.
- Heat 2 tbsp of oil in a sauté pan at a medium flame.
- Add 2 tsp jeera/cumin seeds to the oil and sauté for a few minutes.
- Once the cumin seeds start to brown, add 1/2 tsp red chili powder and 1/4 tsp turmeric.
- Add the baby potatoes and coat with with the spice powders. Roast for a few minutes.
- Once the potatoes are mostly cooked, add 1 cup Methi/ Fenugreek leaves (washed and finely chopped).
- Mix in 1 tsp garam masala and salt to taste.
- Let cook for a few more minutes. Then take off flame and serve hot! Enjoy! 🙂
Notes
- The most time consuming part of this recipe is prepping the Methi leaves. All other steps are simple and quick.
- There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
- Vegan Option: This recipe is Vegan. 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
