Aloo Methi Masala Curry

Aloo Methi Masala Curry | Potato and Fenugreek Curry

Ingredients

• Fresh Methi leaves (fenugreek) 2 cups, finely chopped
• Potatoes 2 big, peeled and cubed
• Oil as needed
• Cumin seeds 1/2 tsp
• Onion 2 medium, chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Tomato 1 big, chopped
• Salt to taste
• Red chili powder 3/4 tsp or more to taste
• Turmeric powder 1/2 tsp
• Garam masala powder 1/2 tsp
• Coriander powder 1/2 tsp
• Green chillies, chopped 2-3

Preparation

1. Heat oil in a pot and add cumin seeds, allow to crackle.
2. Now add chopped onions, ginger paste and garlic paste and stir fry until the onions are translucent in colour.
3. Add chopped tomatoes and cook until the there is no moisture left and the oil separates from the gravy.
4. Add salt, red chilli powder and turmeric powder and cook for 1 minute.
5. Add potatoes and stir fry for 5-6 minutes until the potatoes are translucent from the outside.
6. Add 1/2 glass of water, cover and cook on low flame until half done.
7. Now add fenugreek (methi), garam masla powder, coriander powder and green chilies.
8. Cover and cook for 10-15 minutes until the potatoes are well done. Add a little water to loosen the gravy a bit, boil for 1-2 minutes.
9. Aloo Methi Masala Curry is ready. Serve with roti or naan.

Print Recipe

Aloo Methi Masala Curry | Potato and Fenugreek Curry

Author: Naush

Ingredients

• Fresh Methi leaves (fenugreek) 2 cups, finely chopped
• Potatoes 2 big peeled and cubed
• Oil as needed
• Cumin seeds 1/2 tsp
• Onion 2 medium chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Tomato 1 big chopped
• Salt to taste
• Red chili powder 3/4 tsp or more to taste
• Turmeric powder 1/2 tsp
• Garam masala powder 1/2 tsp
• Coriander powder 1/2 tsp
• Green chilies 2-3, chopped

Instructions

• Heat oil in a pot and add cumin seeds, allow to crackle.
• Now add chopped onions, ginger paste and garlic paste and stir fry until the onions are translucent in colour.
• Add chopped tomatoes and cook until the there is no moisture left and the oil separates from the gravy.
• Add salt, red chilli powder and turmeric powder and cook for 1 minute.
• Add potatoes and stir fry for 5-6 minutes until the potatoes are translucent from the outside.
• Add 1/2 glass of water, cover and cook on low flame until half done.
• Now add fenugreek (methi), garam masla powder, coriander powder and green chilies.
• Cover and cook for 10-15 minutes until the potatoes are well done. Add a little water to loosen the gravy a bit, boil for 1-2 minutes.
• Aloo Methi Masala Curry is ready. Serve with roti or naan.