Dinner · Raat jo Khado
Methi Batatay jo Saag
Fenugreek with potato
Boiled potato cubes tossed with boiled, squeezed fresh fenugreek (methi) leaves, cumin, green chillies, turmeric and mango powder, finished with red chilli flakes — a dry, mildly bitter-and-tangy vegetable. It is very versatile and suits breakfast, lunch or dinner.
Ingredients
Make
Method
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Boil the potatoes, peel them and cut into medium-sized cubes.
Chop the fresh fenugreek leaves finely. Boil them in water in a separate vessel; when done, squeeze out the water and set aside.
In a deep pan, heat the oil on a medium flame. When hot, add the asafoetida, cumin seeds and finely chopped green chillies. Stir continuously for a minute.
Add the boiled potato cubes, salt, turmeric and mango powder. Mix well and cook for a few minutes.
Add the cooked, squeezed fenugreek leaves and the red chilli flakes and mix until the vegetables and spices are well blended.
Let the mixture simmer for a few minutes and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Boiling and squeezing the methi reduces its bitterness; avoid overcooking once the methi is added, so it keeps its flavour and nutrients; for a drier, Aloo-Methi-style texture, cook uncovered for the last few minutes.
Sweet potato
Use sweet potatoes in place of regular potatoes; they are sweeter and balance the bitterness.
With tomatoes
Add chopped tomatoes after the spices are fried, for tang and moisture.
With peas
Add fresh or frozen green peas with the potatoes.
With dal
Add cooked moong dal or chana dal for protein and texture.
Mixed vegetables
Add seasonal vegetables such as carrots, turnips or green beans.
Serve with
Breakfast, lunch or dinner; eaten hot with puri or phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
240 kcal
- Protein
- 6 g
- Carbohydrate
- 35 g
- Fat
- 9 g
The recipe serves 3–4.
Whole recipe
850 kcal
- Protein
- 21 g
- Carbohydrate
- 122 g
- Fat
- 32 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate up to 1 day and reheat gently.
Good to know
The dish reflects everyday Thathai Bhatia cooking (simple ingredients, balanced flavours) and is close to North Indian aloo methi.
About this dishDid you know?
Did you know?
Fenugreek has long been valued in traditional medicine, particularly for digestion.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos