Cook what you grow
Punjabi Aloo Methi
The Punjabi weeknight sabzi: potatoes browned hard, then folded through a whole bed of fresh fenugreek greens with garlic, green chile, and cumin.
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Ingredients
serves 4From the garden
- 6 cups fresh fenugreek greens (methi), leaves picked off the stems and roughly chopped · about two big garden bunches, loosely packed; they cook down to almost nothing
- 1 lb waxy potatoes, cut into 1/2-inch dice
- 5 cloves garlic, thinly sliced
- 2 hot green chiles, slit lengthwise
- 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric, for the yellow that sets off the dark greens
From the pantry
- 1 tbsp fresh ginger, minced
- 3 tbsp neutral oil · the potatoes want a generous pan to brown properly
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 lemon · juice only, added off the heat in place of the traditional amchur
- 1½ cups long-grain rice · cooked, for serving
- salt · to taste, plus a teaspoon for drawing the greens