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Spinach Aloo Methi

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
  • 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

Find it online: https://dev.leibniz.uk/spinach-aloo-methi/