Methi Aloo

This potato dish is brilliant in its simplicity and versatility; it’s delicious eaten by itself or as an accompaniment to your favourite dish!


  • 2-3 tblsp sunflower oil
  • 2 cloves of garlic (crushed and roughly chopped)
  • ½ tsp salt
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds (whole)
  • 1 tsp dry (kashmiri) red chilli flakes
  • a couple of handfuls of dried methi (fenugreek) leaves
  • 1 medium tomato (de-seeded and diced)
  • 2-3 medium potatoes (peeled and cut into small pieces or diced, my favourites are the roosters for this)
  • 250 ml water
  • sauce dressing
  • 100 ml crème fraiche
  • small handful of fresh coriander leaves (roughly chopped)
  • ½ lemon (juice and zest)


  1. Take a heavy bottomed pan, place on a medium heat and add the oil and gently heat.
  2. Add the garlic and fry until a light nutty brown colour.
  3. Then, add the cumin seeds, chilli flakes, salt, turmeric and gently fry for a couple more minutes
  4. Add the chopped tomato, stir, turn down the heat, add the potatoes and mix well.
  5. Add the water and cook for about 5mins on a medium flame, stirring occasionally.
  6. Add methi leaves and continue to cook on a medium flame until the potatoes are just done and the water is fully absorbed.
  7. Meanwhile, mix the dressing ingredients in a bowl.
  8. Serve the potatoes in paper cup with a wooden fork and good dollop of sauce….enjoy!


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