In a season when you do not get fresh fenugreek leaves, aloo methi curry can be made with dried (dehydrated) fenugreek leaves which are easily available in Indian Grocery Stores.
- 2 large potatoes peeled and diced ½” square pieces
- 2 small cloves of garlic
- ¼ tsp asafetida
- 3-4 tbsp dehydrated fenugreek leaves (methi)
- 2 tbsp mustard oil or any other cooking oil
- 1 tsp turmeric powder
- 1 tsp red chili powder
- salt to taste
- 1 whole dried large red chili
- Soak the dehydrated fenugreek leaves in a bowl filled with cold water for about 10 minutes. The dirt and sand clinged to leaves will settle down. This also helps in freshening the leaves and releasing their aroma. Remove leaves carefully from the surface of water, without disturbing the water, and squeeze them a little between the palms so that extra water is removed.
- Heat the oil in a pan and add asafetida and whole dried red chili. Immediately add chopped garlic and fry until medium brown. Do not burn the garlic otherwise it will become bitter.
- As soon as the garlic changes color put in diced potatoes, and fry till pink over low heat. Potatoes should be more than half done after frying.
- Add turmeric powder, red chili powder and salt. Fry for half a minute and then add the fenugreek leaves. There is no need to add any water as the leaves themselves will be moist from the soaking.
- Cook slowly over low heat in a covered pan, stirring occasionally, for 2-3 minutes till potatoes are tender.
- This dish doesn't have gravy. When it is finished the potatoes will be cooked through and the fenugreek leaves should be clinging to them.
- Serve with plain parathas.
The proportion of potato and fenugreek leaves in a curry depends on ones choice but when dried leaves are used potatoes should be more and the fenugreek leaves should be clinging to them only.
Be careful not to overcook the fenugreek it will turn bitter.
Do You Know?
Fenugreek is commonly known as methi in Hindi. It is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop.
Fenugreek has been used traditionally to treat diabetes, coughs, congestion, bronchitis, fever, high blood pressure, headaches/migraines, diarrhea, flatulence, anaemia, irregular menstrual cycles and arthritis, to ease labor pains and menstruation pain, and as an appetite stimulant.
Fenugreek has also been used as an external poultice to control inflammation and dandruff.