Aloo Methi - Potato and Fenugreek Leaves Curry
User Reviews
5
Aloo Methi - Potato and Fenugreek Leaves Curry
Description
This recipe for Aloo Methi combines sliced potatoes and chopped fenugreek leaves, also known as methi, simmered with a mix of whole and ground spices. The cooking begins by frying onions with fenugreek, mustard, and cumin seeds until translucent, followed by adding potatoes, minced ginger, garlic, and powders including cumin, coriander, paprika, and turmeric. Fresh or tinned tomatoes are stirred in to add acidity and moisture.
The fenugreek leaves lend a distinct bitter note balanced by the spices and potatoes' mellow texture. The curry is cooked covered over low heat, occasionally stirred, allowing the flavors to meld while the vegetables soften thoroughly. A small amount of water may be added to maintain a moist consistency.
This dish serves well as a side or vegetarian main with rice or flatbreads. It combines textural contrast between soft potatoes and tender fenugreek leaves, uniquely flavored with mild heat and aromatic spices.
Choosing paprika over chili powder can control the heat level to suit all eaters, including children. Fresh methi leaves are preferable and should be de-stemmed as their stalks are discarded.
Ingredients
- 3.5 ounces fenugreek leaves approximately 2 cups of chopped leaves, aka methi leaves
- 2 large potato approximately 1.3 lbs. Cut in small slices
- 1 onion sliced, medium-size
- ½ teaspoon fenugreek seeds aka methi seeds
- ½ teaspoon mustard seeds black
- 1 teaspoon cumin seeds whole
- 3 cloves garlic minced
- ⅓ - inch ginger minced
- ⅓ - inch ginger sliced.
- 1 teaspoon cumin ground
- 1 teaspoon Coriander ground
- 1 teaspoon paprika powder or chilli powder
- ½ teaspoon turmeric powder
- ⅓ cup chopped tomatoes or 3 medium-sized fresh tomatoes, chopped, tinned
- 1 ½ teaspoon salt
- ⅓ cup neutral cooking oil I use either rapeseed oil or sunflower oil, generic cooking 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
- Use paprika powder in place of chili powder for less heat, making it suitable for children.
- Fresh fenugreek leaves should be chopped and stalks discarded; they are often sold in bunches at Asian markets.
- Adjust the moisture with small amounts of water if the curry appears dry during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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