Aloo Methi Hot Salad

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  • 300g new potatoes
  • 150g fresh fenugreek leaves and upper tender stems
  • 1 green chillies, (finely chopped)
  • ½ tsp of tumeric powder
  • ½ tsp of freshly ground black pepper
  • 1 tbsp of sunflower/mild olive oil
  • Salt to taste
  • 75g unsalted unroasted cashew nuts

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Serves 4
Hands-on time 40 min
Oven time 50-55 min

Fenugreek (a.k.a. methi) is a Mediterranean herb, packed with protein and iron. This delicious hot salad involves fresh methi, potatoes and cashew nuts, gently cooked under it’s own steam to produce a fantastic comforting dish in 10-15 minutes. Healthy food can certainly be exciting and delicious, without restriction or any compromise!


1. Toast the cashew nuts gently on a dry chapatti pan until golden brown and set aside.

2. Wash and peel the potatoes, then cut into 2cm cubes and set aside.

3. Wash the fenugreek leaves and tender upper stems in cold water, drain and slice thinly into shreds.

4. Heat. the oil over medium heat in a wide heavy bottomed pan or wok.

5. Add the tumeric, pepper and chilli (optional) and wait 30 seconds, then add the chopped fenugreek and stir to coat in the spicy oil.

6. Stir fry the fenugreek for 1 minute in the spices, then add the potatoes and salt to taste.

7. Mix thoroughly and cover to cook for 10- 15mins on a low heat. Stir every few mins and add a little boiling water from the kettle to prevent sticking if necessary, towards the end of cooking and just before serving stir in the toasted cashew nuts.

Serve with delicious wholewheat chapattis made with EA Chakki Gold flour!

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