India-inspired Warm Potato Salad| Aaloo Methi | Potatoes with Fenugreek Leaves
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Warm Potato Salad | Indian Inspired Potatoes with Fenugreek Leaves

Indian-inspired Potato Salad with warming spices, turmeric and fenugreek. 

Course Side Dish
Keyword fenugreek leaves, warm potato salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 500 gms New Potatoes or Baby potatoes
  • 1 tsp Black Mustard Seeds
  • 1 tsp Turmeric
  • 1/2 tsp Salt
  • 1 tbsp White Sesame Seeds
  • 1 tbsp Olive Oil
  • 1 tsp Brown Sugar

Instructions

  1. Wash and rinse the potatoes.

    Wash and rinse fenugreek leaves and snip them off the stems. Chop roughly. They are fairly small to begin with.

  2. Trim any eyes or blemishes. Leave the skin on if you like. 

    Cut them into bite-sized pieces and make sure the pieces are even.

  3. Steam the potatoes in the pressure cooker or Instant Pot. I use my Instant Pot with a cup of water and the steamer insert. Set to Manual 2 mins and leave it to NPR for 5 mins. 

  4. All oil to pan and let it heat.

    Add mustard seeds and wait for them to start popping in the hot oil.

  5. Add the turmeric and toss the spices around. 

    Add the fenugreek leaves and toss in the hot oil. Add sesame seeds.

    India-inspired Warm Potato Salad| Aaloo Methi | Potatoes with Fenugreek Leaves
  6. Add potatoes in the pan and toss gently. Try as far as possible to let the potatoes just sit. They are already steamed so you don't want them to fall apart and become mush. 

  7. Add salt and sugar and let the potatoes get some colour on them.

    India-inspired Warm Potato Salad| Aaloo Methi | Potatoes with Fenugreek Leaves