Aloo Methi

About this recipe

Aloo Methi is fresh fenugreek leaves at their best—slightly herbal, almost sweet once they hit the pan, brightened by small cubes of potato that soften just as the methi wilts. This is winter food, the kind of thing you make when fresh methi shows up at the market and you know you have a short window to use it. Fresh fenugreek is bitter when raw; it's not a flaw, it's a feature, and soaking it briefly in salted water before cooking draws out some of that bitterness. The leaves are chopped roughly so they don't disappear into the pan. Small potato cubes (about 1 cm) soften fast enough that they don't overshadow the delicate flavour of the methi itself—this is a vegetable dish, not a potato dish with methi scattered on top. The method is unfussy: oil heats, cumin seeds crackle, garlic slices brown, green chilli splits to release its heat. Potatoes go in with turmeric and salt, covered for eight minutes until they're nearly tender. Then the soaked methi goes in, and the whole thing cooks open until the leaves wilt and any remaining liquid dries off. Coriander powder is sprinkled in at the very end, and the whole thing is plated quickly so the methi stays green and lively. Seasoning right before serving is important—salt drawn out too early will make the methi release water. Serve with roti, and eat it while it's warm. It doesn't keep particularly well, so make only what you'll eat in one or two days.