Aloo Methi - Potato and Fenugreek Leaves Curry
Aloo Methi is one vegetarian dish that not only is delicious but it has an exquisite aroma thanks to the fenugreek. Enjoy with any flatbreads.
Servings: 7
Equipment
- Cooking pan with lid.
- Wooden spoon
Ingredients
- 3.5 ounces methi leaves (fenugreek leaves), approximately 2 cups of chopped leaves.
- 2 large potatoes, approximately 1.3 lbs. Cut in small slices.
- 1 medium-size onion sliced.
- ½ teaspoon methi seeds (fenugreek seeds)
- ½ teaspoon black mustard seeds.
- 1 teaspoon whole cumin seeds.
- 3 cloves of garlic minced.
- ⅓ - inch ginger minced
- ⅓ - inch ginger sliced.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander.
- 1 teaspoon paprika powder/ chilli powder.
- ½ teaspoon turmeric powder.
- ⅓ cup tinned chopped tomatoes or 3 medium-sized fresh tomatoes, chopped.
- 1 ½ teaspoon salt.
- ⅓ cup cooking oil I use either rapeseed oil or sunflower oil.
Instructions
- Heat the oil in a cooking pan and fry the onion slices with methi seeds, mustard seeds, and whole cumin seeds until the onion becomes translucent.
- Then put the potatoes in and cook for a minute.
- After that, add the minced ginger and garlic in, followed with the rest of the spices and the salt. Stir well and cook further for a minute or two before you put the tomatoes in. Let it cook for about two minutes and then add the chopped Methi leaves in.
- Give the vegetables a good stir and cook at low heat with the lid on. Keep checking and stirring every now and then. You can add about ¼ cup of water (or more) if your Aloo Methi looks too dry.
- Your Aloo Methi is ready when all vegetables are cooked and soft.
Notes
- I sometimes mix the paprika powder and chilli powder so that my curries are not too hot. And when my kids were little, I used to put only paprika powder to ensure they can eat as well. There are so many types of chilli powder, my favourite is Kashmiri chilli powder as it has a vibrant colour and more flavour to it.
- Here in the UK, the Asian shops sell the Methi leaves in bunches. And to make this recipe, I used the leaves of one bunch and discarded the stalks.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 26g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 794mg | Fiber: 3g | Sugar: 3g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.