Methi Aloo is a perfect midweek dish – enough said.
Over the years I’ve put together an arsenal of quick Indian recipes to make midweek. Jeera aloo, yellow moong daal, and methi aloo are at the top of that list. Each one loaded with flavor and made with little to no effort. Which, I’m sure you’ll agree is what you need after a long day at work. I still think back to being a young kid and watching my mom come home from work and start cooking dinner. Being absolutely exhausted and trudging through a long drawn out meal. Needless to say, at the time I had no appreciation for her fatigue, because I had loads of energy. But now I’m old, grumpy, and have an unnatural love for pajamas, being under the covers, and trying to see if I can actually melt into the couch. I now DEFINITELY understand the look on her face. It’s similar to mine when Nash says, “Oh make something one pot. Like biryani”. Insert “f**k off” emoji here.
This recipe is incredibly easy and fast to make. If you’ve never had fenugreek it’s an interesting flavor. It’s got that very green flavor that spinach or watercress does, but also a little bit of sweetness. It imparts an amazing flavor into the dish. Making the dish feel warming and hearty. Potatoes in general are a filling and hearty vegetable but the fenugreek helps to make it feel lighter and like less of a gut bomb.