Mom-in-Law's Aloo Methi (Potatoes and Fenugreek Leaves)

Ingredients

• 3 bunches fresh fenugreek leaves (methi)
• 2 medium Russet potatoes (preferably organic) (peeled and cubed into 1 1/2 ” cubes.)
• 2-3 small Roma tomatoes (chopped)
• 1 small Serrano or large Indian green chili pepper (chopped)
• 1 1/2 tsp kosher salt
• 3/4 tsp red chili pepper (1/2 tsp for less spicy)
• 3/4 tsp turmeric powder
• 1/2 cup neutral oil (plus more if needed)
• plain, whole-milk yogurt (optional, for serving)

Instructions

1. 1

   --- Prep the Methi (Fenugreek Leaves) ---

2. 2

   Without washing, pull through the stem of the methi, picking the leaves off like you would pick the mint off the stems. (Hold firm with one hand, and pull at leaves with the tips of your fingers.) Tender stems are fine, but try not to get not too many hard stems, as they create bitterness.

3. 3

   Transfer the leaves to a very large bowl and fill with water. Swish well with your hands, loosening any dirt trapped in the crevices. Lift the leaves out or drain through a colander, leaving the grit behind in the bowl. Repeat 4 to 5 times, or until no dirt remains at the bottom of the bowl. Give the leaves a final rinse in a colander, then drain very well. (You can do this in advance and refrigerate until ready to use. See the post/video for more detailed instructions.)

4. 4

   Transfer a handful of the cleaned methi to a food processor. Working in batches, pulse just until chopped, being careful not to mince it too finely. Alternatively, use a knife to finely chop it as you would any herb.

5. 5

   --- Cook Aloo Methi ---

6. 6

   Transfer the methi directly into a nonstick Dutch oven or other heavy-bottomed stock-pot. (Do not yet turn on the heat.)

7. 7

   Scatter the potatoes, tomatoes, green chili peppers on top of the methi, then sprinkle in the salt, red chili powder, and turmeric. No need to mix or stir, or add any water. (Methi has a lot of moisture naturally. Plus, there's the excess water from cleaning the methi, along with the potatoes releasing their own moisture.)

8. 8

   Turn the heat on to medium-high, cover, and allow the mixture to develop steam for 6-7 minutes. You want the steam to soften the methi leaves and release their water. You’ll notice the water pooling up at the bottom and coming to a simmer.

9. 9

   Uncover, there will be plenty of water. Stir to mix the ingredients, making sure to coat the potatoes in the spices. The mixture will begin to simmer. Pour in the oil and stir, bringing to a simmer again.

10. 10

    Reduce the heat to low, cover, and cook for 24 minutes, stirring halfway through, until the potatoes are tender and break when pressed. At this stage, the methi will be deeper in color and still have a bit of water left. (If you do a taste test, it'll also be a bit bitter, but will mellow out after the next step.)

11. 11

    Increase the heat to medium-high. Sauté for 10 minutes, stirring occasionally and gently so as not to break the potatoes, until all the excess moisture until all dried up. Once the water from the methi evaporates (this takes 5 minutes), you want to sort of “fry” the methi in the remaining oil. If you don't see any oil, add another 1-2 tbsp of oil and continue to fry it. Toward the end there should be no water at all, only oil. Turn off heat, cover, and let it rest for 5 min. The oil will release from the sides. Serve hot with yogurt, buttered roti, paratha (my choice!), or naan.