Aloo Methi Palak (Potatoes with Spinach and Fenugreek)

Chef Rahat's Aloo Methi Palak

This recipe was adapted from Chef Rahat; one of her "pyaari" recipes. I've recently discovered her online and she's quite an interesting chef. I guess I just like her sweet talking to her audiences - very catchy. She seems to have a good number of fans so I decided to give her dishes a try. Aloo Methi Palak, which literally means Potato Fenugreek Spinach, is one of my most cooked dishes now. The little ones are not so fond of spinach so I find myself omitting the spinach and making an "aloo methi" version of this recipe. Thing 3 (the green veggie rebel) actually loves the latter version. The recipe is quite spicy so fix the chilies and peppers to your taste. I tend to throw in a few extra peppers to satisfy my need for ear burning spiciness.

Aloo Methi Palak

Ingredients:
1 chopped onion
3 medium potatoes, quartered
2 tablespoons pureed ginger
1/2 teaspoon tumeric powder
8 whole/crushed black pepper OR
4-5 chopped green chilies
2 teaspoons chili powder
1 bunch of spinach
1/4 cup fenugreek (methi) leaves OR
1-5 tablespoons dried fenugreek (methi) leaves
2-3 tablespoons oil
Water as needed
Salt to taste

Directions:

• In a pan, heat the oil and saute the onions. Add the potatoes and fry them for 2-3 minutes. Add the ginger, tumeric, chili powder, and either black pepper or green chilies.
• Once the ginger is cooked (about 3 mins), cover the potatoes halfway with water and cover. Cook over medium heat.
• In a separate pot, boil the spinach. Once the potatoes are soft and almost cooked through, add the spinach and salt.
• Add the fenugreek leaves (methi) a few minutes before finishing the dish. Make sure the fenugreek leaves are cooked well or else they will leave a bitter taste.

Notes:
- Dried fenugreek leaves will take a few extra minutes to cook than fresh leaves.

Recipe from:
Chef Rahat(The video is in Urdu but the recipe ingredients scroll in English at the bottom of the screen.)