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    Cubed Potatoes with Fresh Fenugreek KHATTE ALOO METHI

    This everyday vegetable dish is a staple throughout North and Central India. It combines earth-specked new potatoes with fresh fenugreek greens, which provide a pleasingly bitter flavor similar to sprouted mustard or cress.

    If fresh fenugreek is unavailable, you may substitute it with spinach and a pinch of powdered roasted fenugreek seeds. The dish pairs excellently with flatbreads, dal, and salad for a balanced meal.

    Preparation Info

    • Prep time: 15 minutes

    • Cooking time: 15 to 20 minutes

    • Yields: 5 or 6 servings

    Ingredients

    • 24.0 oz (685 g) Medium-sized waxy red new potatoes (or walnut-sized baby reds)

    • 5.0 tbsp Mustard oil, peanut oil, or ghee

    • 1.0 tsp Cumin seeds

    • 1.0 tsp Black mustard seeds

    • 1.5 cups Chopped fenugreek greens or leaf spinach (washed and trimmed; approx. 2.1 oz / 60 g)

    • 0.25 tsp Paprika or cayenne pepper

    • 0.5 tsp Turmeric powder

    • 1.0 tsp Salt

    • 1.0 tsp Garam masala

    • 2.0 tsp Lemon or lime juice

    Instructions

    1. Prepare the Potatoes Wash the 24.0 oz (685 g) of potatoes thoroughly. Boil them in their skins until they are just fork-tender; be careful not to overcook them. Drain and spread them out to cool. Once cool enough to handle, peel the skins and cut the potatoes into 0.75 inch (2 cm) cubes.

    2. Sauté the Potatoes Heat the 5.0 tbsp of oil or ghee in a heavy 12.0 inch (30 cm) nonstick frying pan. If using mustard oil, let it reach the smoking point first to mellow the flavor. Add the cubed potatoes and sauté quickly until they begin to brown. Remove the potatoes with a slotted spoon and set them aside.

    3. Fry Spices and Greens In the same hot oil, add the 1.0 tsp cumin seeds and 1.0 tsp black mustard seeds. Fry until the mustard seeds turn gray and begin to sputter. Immediately stir in the 1.5 cups of fenugreek greens (or spinach), 0.25 tsp paprika, 0.5 tsp turmeric, and a sprinkle of water. Cover the pan and reduce the heat to moderately low. Cook for 8.0 to 10.0 minutes.

    4. Combine and Serve Add the browned potatoes back into the pan along with the 1.0 tsp salt and 1.0 tsp garam masala. Shake the pan or gently toss the ingredients to mix them well. Cover and cook until the potatoes are heated through. Finally, sprinkle with the 2.0 tsp of lemon or lime juice just before serving.