Spinach Aloo Methi

Recipe: Spinach Aloo Methi

Hearty potato dish spiced with Indian flavours

Aloo Methi is a popular Indian potato dish that normally uses fresh fenugreek leaves as the main point of flavour. The leaves are mixed along with other spices of cumin, turmeric and green chilli.

For a slight twist in this Spinach Aloo Methi recipe, dried fenugreek leaves are used as a substitute along with spinach and fresh tomato. Served hot as a main or side but also cooled in the fridge and eaten like a traditional potato salad.

It’s all about the sauce

Using cornflour helps the sauce to slightly thicken, allowing the spicy sauce to coat the potatoes nicely. It’s important to soak the potatoes in the sauce whilst still warm so they absorb all the flavour and slowly cool down. Serve Aloo Methi Potato Salad hot as a main, cold as a salad, or as a side to another vegetable, fish or meat dish.

Vegan version

Leave out the butter for a delicious vegan option

(To learn more about Dried Fenugreek Leaves and recipe suggestions click here).

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Spinach Aloo Methi

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A slightly different take on the classic Indian recipe Aloo Methi, using dried fenugreek leaves and spinach.

• Author: Flaevor
• Total Time: 45 minutes
• Yield: 2-4 1x
• Category: Vegetarian
• Cuisine: Spicy Potato Salad

Ingredients

Scale 1x2x3x

• 500g potatoes + vegetable stock for boiling
• 3 garlic cloves, crushed
• 1 large knob ginger, minced
• 2 green chillis, chopped fine
• 1.5 tsp cumin
• 1/2 tsp Garam Masala powder
• 2 tsp coriander powder
• 1 tsp turmeric
• 2 tomatoes, chopped into small pieces
• 1 heaped tsp dried fenugreek leaves
• 1 tsp cornflour
• 3/4 cup light vegetable stock
• 200g spinach
• 1 Tbsp butter
• Salt

Instructions

1. Peel potatoes and boil in vegetable stock.
2. Whilst potatoes are boiling, heat some vegetable oil in a frying pan and gently fry garlic, ginger, chilli, cumin, turmeric, garam masala, coriander powder until fragrant.
3. Add chopped tomatoes and season with salt. Cook until tomatoes have released their juices and broken down.
4. Sprinkle fenugreek leaves over tomatoes and cook for a further minute.
5. Mix cornflour with a small splash of cold water to form a paste. Add this to the tomato mix, combine then pour in vegetable stock. Bring to the boil then turn to simmer for a few minutes or until sauce thickens slightly.
6. Drain potatoes. Chop into small pieces.
7. Gently mix potatoes and spinach into the spice sauce, reheating gently.
8. Cover and let it soak and combine for 10 minutes before serving hot. If serving cold as a potato salad it should have at least one hour in the fridge.

Notes

Vegan version – leave out butter for a delicious vegan version

Keywords: popular Indian potato dish, Spinach Aloo Methi, dried fenugreek leaves

If you liked this recipe you might be interested in:

• Masala Fenugreek Omelette
• 

Where to source ingredients:

Spices can be purchased online at:

UK: Spice of India

USA: Desi Basket