Aloo Methi - Potato and Fenugreek Leaves Curry
User Reviews
5.0
12 reviews
Excellent
Aloo Methi - Potato and Fenugreek Leaves Curry
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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.
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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.
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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 Information
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Serving
1g
Calories
273kcal
(14%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
12g
Cholesterol
14mg
(5%)
Sodium
794mg
(33%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 273kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 14mg | 5% |
| Sodium | 794mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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