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Methi Aloo (Fenugreek Potato Curry) recipe

Methi Aloo (Fenugreek Potato Curry)

by Leena Kohli (@leenakohli)
5.0
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From 1 rating
Prep Time
20min
Cook Time
30min
Total Time
50min

Methi Aloo (Fenugreek Potato Curry) is a delicious side dish that brings together tender potatoes and the unique flavour of slightly bitter fenugreek leaves. It pairs perfectly with roti or paratha, adding a delightful mix of flavours to your meal.

Ingredients

4 Servings
  • 500g
    Fenugreek Leaves (Methi)
  • 4
    medium-sized Potatoes (cubed)
  • 5tbsp
    Mustard Oil
  • 1/4tsp
    Asafoetida (hing0
  • 1tsp
    Cumin seeds
  • 1cup
    Onion (chopped)
  • 1cup
    Tomato (chopped)
  • 1/2tbsp
    Coriander Powder (coarsely ground)
  • 1tsp
    Turmeric
  • 1/2tsp
    Red Chilli Powder
  • 1/2cup
    Water
  • 1tsp
    Pomegranate Powder (anardana)/Amchur
  • Salt as per taste
  • 1tsp
    Garam Masala Powder (optional)

How to make Methi Aloo (Fenugreek Potato Curry)

  1. Wash the fenugreek leaves thoroughly under running water to remove any dirt. Drain the water and keep the leaves aside.

    Step 1.1: Wash the fenugreek leaves thoroughly under running water to remove any dirt
  2. Chop the methi leaves and set them aside.

  3. Peel and wash the potatoes. Cut them into cubes, halves or quarters. Set them aside.

  4. Heat mustard oil in a kadhai (wok) over high heat.

  5. Add a pinch of turmeric and the potatoes to the wok and stir-fry until they turn golden from the edges. (approx. 80% cooked). Remove the potatoes from the oil and transfer them to a plate. Set them aside.

    Step 1.1: Add a pinch of turmeric and the potatoes to the wok and stir-fry until they turn golden from the edges
  6. Reduce the heat to medium-high, add asafoetida (hing) and cumin seeds to the hot oil and let them splutter.

  7. Add the chopped onions to the wok and stir and cook them until they turn light golden.

    Step 1.1: Add the chopped onions to the wok and stir and cook them until they turn light golden
  8. Add the chopped tomatoes to the wok and cook them for 2-3 minutes until they become soft and mushy.

    Step 1.1: Add the chopped tomatoes to the wok and cook them for 2-3 minutes until they become soft and mushy
  9. Add the coriander powder, turmeric, red chilli powder and salt to the wok. Stir and cook for a few minutes until the oil separates and surfaces to the top.

    Step 1.1: Add the coriander powder, turmeric, red chilli powder and salt to the wok
    Step 1.2: Add the coriander powder, turmeric, red chilli powder and salt to the wok
  10. Add the fried potatoes and mix them well with the gravy.

    Step 1.1: Add the fried potatoes and mix them well with the gravy
  11. Now, add the chopped fenugreek leaves to the wok. Mix them well with the other ingredients. Cook for 1-2 minutes.

    Step 1.1: Now, add the chopped fenugreek leaves to the wok
  12. Add ½ cup water (if needed) to the wok and mix it well. Cover the wok with a lid.

    Step 1.1: Add ½ cup water (if needed) to the wok and mix it well
  13. Cook the mixture on low heat, stirring every 4 to 5 minutes, until the potatoes soften and are cooked. Stir occasionally to prevent sticking.

  14. Check the seasoning and adjust to taste.

  15. Add the pomegranate powder and garam masala. Mix and cook for a few more minutes. Allow the curry to rest for a few minutes after cooking to allow the flavours to meld together.

    Step 1.1: Add the pomegranate powder and garam masala
  16. Serve it hot with roti or paratha or as a side dish.

Tips & Tricks

  1. This recipe yields 4-5 servings, depending on the portion size.

  2. You can use any other oil that you prefer instead of mustard oil.

  3. Select fresh fenugreek leaves (methi) for better flavour and texture.

  4. To reduce the bitterness of fenugreek leaves, soak them in salted water for 10-15 minutes before washing them thoroughly.

  5. Adjust the amount of red chilli powder according to your spice preference.

Reviews

5.0
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From 1 rating
j

jin73

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Recipe by

Leena Kohli

(@leenakohli)

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