Aloo Methi - Potato Fenugreek Hash Potato

This is a simple recipe for a subji (vegetable dish) from Punjab. An excellent side to any meal Indian or not.  May also be served with raita, dal, curry and any flat bread or sourdough breads.

  • 4  cups of boiled potatoes unpeeled and cubed
  • 6 Tbsp. dry fenugreek leaves
  • 1  tsp. cumin seeds
  • 1/4  tsp. asafoetida powder
  • 2  tsp. coriander powder
  • 1/2 tsp. turmeric
  • 1  tbs. fresh ginger minced or 1 tsp. ginger paste
  • 2  red chillies (optional)
  • 2  green chillies finely chopped (optional)
  • ½  tsp. each of turmeric 
  • 4  tbs. ghee (clarified butter)
  • salt to taste
  • OR use 1.5 tbsp. of Ajika Subzi Spice Blend
  • Heat ghee in a heavy-bottomed and fry cumin seeds and asafetida. 
  • Add the rest of the spices and then the potato cubes, fenugreek leaves. 
  • Season with salt. 
  • Keep on stir frying the potatoes till they are well browned or have a golden hue. 

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