Photo: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany, Public domain · source

Dish · From Bladwijzer

Potatoes with fenugreek leaves (aloo methi)

Name: Potatoes with fenugreek leaves (aloo methi)
Total time: 35 min
Yield: 4 people
Ingredients: 600 g waxy potatoes, peeled and cut into 2 cm cubes; 2 handfuls of fresh fenugreek leaves (about 50 g), roughly chopped; 3 tablespoons oil; 1 teaspoon cumin seeds; 2 garlic cloves, finely chopped; 1 green chilli, finely chopped (optional); ½ teaspoon ground turmeric; salt

Updated on 10 October 2026

Makes: 4 people
Time: 35 min
From: Fenugreek

Ingredients

600 g waxy potatoes, peeled and cut into 2 cm cubes
2 handfuls of fresh fenugreek leaves (about 50 g), roughly chopped
3 tablespoons oil
1 teaspoon cumin seeds
2 garlic cloves, finely chopped
1 green chilli, finely chopped (optional)
½ teaspoon ground turmeric
salt

Method

Boil the potato cubes in salted water for 5 minutes, until almost tender, and drain.
Heat the oil in a wide pan and fry the cumin seeds for half a minute until fragrant. Add the garlic and chilli and fry for 1 minute without letting them brown.
Add the potatoes and turmeric, season with salt and fry over a medium-high heat for 10 minutes until golden, stirring now and then.
Add the fenugreek leaves and stir until wilted, 3 to 5 minutes. Taste and adjust the seasoning.

Storing: Leftovers, covered, 2 days in the fridge; reheat until piping hot.