ALOO METHI

RECIPE 04

A classic dish from North India that I learnt how to cook as a child. It would be on the menu whenever fenugreek was in season. Serves: 4−6 Preparation time: 20 minutes Cooking time: 45 minutes

INGREDIENTS

500 g salad potatoes (waxy varieties are better as they don’t disintegrate during cooking) Small bunch fresh fenugreek leaves (available from Asian shops) Couple of glugs mustard oil (or ordinary cooking oil) ¼ tsp asafoetida powder 1 tsp cumin seeds 1 heaped tsp cumin seeds (instructions for grinding below) 1 heaped tsp coriander seeds (instructions for grinding below) 1 tsp amchur (dried raw mango powder) ½ tsp turmeric powder ½ tsp red chilli powder Salt to taste

METHOD

Soak and thoroughly wash the fenugreek leaves to remove any dirt clinging to them. While you are soaking the leaves, gently toast the cumin seeds in a frying pan for about five minutes and grind to a coarse powder in either a pestle and mortar or a spice grinder. The coriander seeds can be ground without toasting. Remove any tough thick stalks from the fenugreek and chop into half-inch lengths. Peel, wash and cube the potatoes. Heat a couple of glugs of mustard/cooking oil in a heavy-bottomed pan (choose one that has a well-fitting lid, as we will need this later) on a high setting. When hot, add the cumin powder. When these have turned golden, lower the heat to the minimum and add the asafoetida and stir. Add the turmeric and stir again to avoid the spices burning − take care at this stage as turmeric powder burns easily. Immediately add the fenugreek leaves and turn the heat back up. After 30 seconds, add the potatoes and stir so that they are evenly coated. Then add the remaining powdered spices and salt and stir. With the lid on, continue to cook the potatoes on a medium to high heat (this crisps them a little, which is nice), stirring occasionally, for 10 minutes. Do not add water at any stage. Check if the potatoes are cooked by cutting them with a spoon. They should cut easily but avoid overcooking them so they become floury and fall apart. Serve with your favourite Indian meal!