Potato And Fenugreek Curry (aloo Methi)

Potato and Fenugreek Curry, also known as Aloo Methi, is a popular dish in Punjabi cuisine. This flavorful and aromatic curry is made with fresh fenugreek leaves, potatoes, and a blend of spices, making it a comforting and satisfying meal.

Vegan Gluten Free Main Course Punjabi Punjabi Cuisine Aloo Methi Curry
Potato And Fenugreek Curry (aloo Methi)

Ingredients

  • 4 cups fresh fenugreek leaves, washed and chopped
  • 2 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • 1 cup water

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
  2. Add garlic, ginger, and green chili. Sauté for a minute.
  3. Add tomatoes and cook until they turn soft and oil separates.
  4. Add turmeric, coriander, red chili powder, and salt. Mix well.
  5. Add chopped fenugreek leaves and potatoes. Mix and cook for 5 minutes.
  6. Pour in water, cover the pan, and simmer until the potatoes are cooked through.
  7. Sprinkle garam masala and mix gently. Cook for another 2 minutes.
  8. Remove from heat and serve hot with roti or rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Large pan Chopping board Knife Grater Measuring spoons Spatula

Tools

Pan with lid

Serving suggestions

Serving suggestions: Serve hot with roti or steamed rice.

Tips & tricks

Tips: Be sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.

Cost

$10