Why this recipe works
The star here is the fenugreek greens. Fresh methi is rich in iron, fibre and folate, and its mild bitterness is exactly what balances the soft, starchy potato. Cooked quickly and kept dry, the greens hold on to more of their nutrients, and a simple cumin and garlic tempering is all it needs.
Ingredients
Method
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1
Chop the methi, and if it is very bitter, toss with a little salt and squeeze after 10 minutes.
Why salt it: salt draws out some of the sharper bitter juices, mellowing very strong methi, though a little bitterness is part of the dish.
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2
Temper cumin and garlic in oil.
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3
Add the potato with turmeric and cook until nearly tender.
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4
Add the methi and cook quickly until wilted and the potato is done.
Why quick: cooking the greens briefly keeps more of their iron, folate and vitamin C than long stewing would.
An honest word
Aloo methi is a light, wholesome everyday sabzi: the fenugreek greens bring genuine iron, fibre and folate, and the potato makes it satisfying. There is little to caveat beyond keeping the oil modest. It is a lovely, simple way to eat a green most people cook far too rarely, and it pairs with any dal and roti.