3 Reviews

Oh, how I love this dish at our local Indian lunch counter! The menu's constantly changing, so when I see it there, I get VERY excited. This recipe didn't taste like that version, but I'm always on the lookout for more potato recipes, so it wasn't exactly a negative that we got to enjoy this. :o) I used fresh methi (fenugreek leaves) and skipped the chilis (hot!), but otherwise made as indicated. Careful not to cook the potatoes too much or they will fall apart. Thank you for sharing, roja khan!

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Sandi (From CA) May 17, 2010

This was very good! I didn't have methi leaves available, so substituted kale, which I know is not the same, but was kind of close. I served it with dal, poori and raita for a very delicious dinner. Thanks, Roja Khan!

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Susiecat too September 20, 2008

I tried this recipe to use the mustard greens we got through our Community Supported Agriculture share. It was very good! I used canned tomatoes, since they aren't in season here yet, and skipped the dried chilies so my 4 year old would eat it. I served it alongside some Chicken Curry and a premade Indian rice packet. It would be a good addition to any Indian dinner. Indian food is quite easy to prepare, for anyone who hasn't tried it. One thing to consider, in Indian food, the red chili powder is usually Kashmiri Chili Powder (found at international markets) NOT what Americans usually use as chili powder. It wouldn't taste right without the Kashmiri red chili. Thanks for the recipe!

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InkysChef June 05, 2008
Aloo Methi