Potato And Fenugreek Curry (rajasthani Aloo Methi Sabzi)

This Potato and Fenugreek Curry, also known as Rajasthani Aloo Methi Sabzi, is a popular dish from the Rajasthani cuisine. It is a flavorful and aromatic curry made with potatoes and fresh fenugreek leaves, and it pairs perfectly with roti or rice.

Vegan Gluten Free Curry Rajasthani Potato Fenugreek
Potato And Fenugreek Curry (rajasthani Aloo Methi Sabzi)

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 2 cups fresh fenugreek leaves, washed and chopped
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 green chili, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon lemon juice
  • Fresh coriander leaves for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add chopped tomatoes, green chili, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
  3. Add the cubed potatoes and fenugreek leaves. Mix well and cook covered on low heat until the potatoes are tender.
  4. Sprinkle garam masala and drizzle lemon juice. Mix gently and cook for another 2-3 minutes.
  5. Garnish with fresh coriander leaves 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
200 per serving
Carbohydrates
25g
Protein
5g
Fat
8g

Supplies

Pan Spatula Cutting board Knife

Tools

Pot Pan

Serving suggestions

This Potato and Fenugreek Curry is best served with hot roti or steamed rice.

Tips & tricks

For a richer flavor, you can add a dollop of ghee (clarified butter) before serving.

Cost

$8