Khatte Aloo Methi (Potatoes With Fenugreek Greens)

So about those fenugreek greens. I really liked this dish, but, unlike most Indian dishes, it is much better served fresh than leftover. It is a dry curry, meaning no sauce to speak of, and so the texture of the potatoes is more akin to a fried potato, which is probably why the dish is better the day it is made.

If you are an adult cooked greens phobe, this is the perfect dish for you. If you are a kid who rejects greens because they look like greens, well, I think you are out of luck. Greens are green, after all!

Khatte Aloo Methi (Potatoes With Fenugreek Greens)
Adapted from Lord Krishna’s Cuisine, Yamuna Devi

2 lbs boiling potatoes (redskins, waxy skinned potatoes, etc), preferably of similar size
5 T vegetable oil
2 t brown/black mustard seeds, split in half
1 t cumin seeds
2 cups chopped washed fenugreek greens (could sub spinach or mustard greens)
1/4 t paprika/cayenne
1/2 t turmeric
1-2 T water
salt to taste–be generous, these are potatoes
1 t garam masala
2 t (or more) fresh lemon/lime juice, to taste

Place the cleaned potatoes into a pot with cold water. Cover and place on medium heat and bring to a boil. Reduce the heat to a simmer and cook, covered, until the potatoes are barely fork tender. Drain the potatoes and spread them out to cool.

When the potatoes are cool enough, peel them and cut them into 3/4-inch cubes. Heat a large (preferably 14 inches) nonstick or cast iron skillet over medium high heat. Heat the oil with 1 teaspoon of mustard seeds until the mustard seeds finish popping. Add the potatoes and fry them until crispy golden on the outside. Remove the potatoes with a slotted spoon and set aside.

Add the remaining 1 teaspoon of mustard seeds to the pan. Fry until they pop, 30-60 seconds, and then add the cumin seeds. Fry until the darken a shade and become fragrant, another 15 seconds or so. Add the greens and stir them to coat them with the fried spices. Add the paprika/cayenne, turmeric and a sprinkle of water (1-2 tablespoons). Cover the pan, with foil if need be, reduce the heat to low, and cook for 6-8 minutes, until the greens are wilted but still bright green. Add the potatoes, salt to taste and garam masala and toss all together. Cook until the potatoes are heated through. Sprinkle with lemon or lime juice before serving.