I love the combination of methi (fenugreek greens) with potatoes - there's something about the slightly bitter taste of the greens combined with the texture and flavour of lightly fried potatoes (first boiled and perhaps peeled) that really appeals to my taste buds. It's best if the greens are not fried to a crisp - just enough to wilt them, much like spinach.
So if you had the time and the patience to fry the greens separately and add them to the potatoes afterwards, when the spuds are beginning to acquire crispy bits, I would say that would be a pretty good thing to do. Alu methi is especially nice with chapaties and rotis, although I wouldnt object to it as a side with rice and sambar/any kuzhambu/rasam/curds.
Recipe for: Alu methi (potatoes with fenugreek greens)
5-6 medium potatoes, boiled (peeling is optional) and cubed
2 cups methi, washed and chopped
2 tsp oil
Salt to taste
2 tsp mustard seeds
2 tsp urad dal
1/4 tsp asafoetida powder
1 tsp red chilli powder
1/2 tsp freshly ground black pepper
1. Heat 1 tsp oil in a small pan and add the chopped methi to it. Stir fry on high heat, until it is wilted, then remove from the heat. Reserve.
2. In a bigger pan, heat the remaining tsp of oil and add the tempering ingredients. Close the pan while the mustard seeds pop.
3. Put in the boiled, cubed potatoes and stir carefully to mix the ingredients, adding salt to taste. Dont break up the potatoes.
4. Let the potatoes fry over medium heat till they begin to crisp a little - spray them with oil if required.
5. When the potatoes are done to your liking, add the reserved methi and mix in carefully. Serve hot with chapaties or as a side dish with rice.