POTATO CURRY WITH FENUGREEK LEAVES (ALOO METHI)

CURRIES | November 29, 2016 | By

 

Aloo MethiPotatoes, onions, tomato, ginger, garlic, green chilies and fenugreek leaves (methi).

 

Aloo MethiFry the potatoes in some oil for about 5 minutes and add 1/2 tsp turmeric. Fry for a couple of minutes more and put aside for later.

 

Aloo MethiKeep the potatoes aside for later.

 

Aloo MethiOil, cumin seeds, ginger, garlic and onions.. 

 

Aloo MethiTomatoes, green chilies, garam masala, coriander powder and red chili powder (optional).

 

Aloo MethiPotatoes and methi leaves..

 

Aloo Methi

 

 

Aloo Methi

 

 

ALOO METHI
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 large potatoes, cubed
  2. 1 big bunch methi leaves, rinsed and finely chopped (or other leafy greens like spinach, kale)
  3. 2 small red onions, finely chopped
  4. 2 small green chilies (optional), finely chopped
  5. 5 garlic cloves, minced
  6. 1 inch ginger root, grated
  7. 2 small tomatoes, finely chopped
  8. 1 tsp cumin seeds
  9. 1/2 tsp turmeric
  10. 1 tbsp coriander powder
  11. 2 tsp garam masala
  12. Salt to taste
  13. Vegetable oil
Instructions
  1. Fry the potatoes in some oil for about 5 minutes, add the turmeric and fry for a couple of minutes more. Put the potatoes aside for later.
  2. Heat some vegetable oil in pan on medium heat. When the oil is hot add the cumin seeds, let them crackle.
  3. Add garlic and ginger and stir fry until raw smell is gone
  4. Add the onions and some salt, fry for about 5 minutes.
  5. Add tomatoes and green chilies and fry for about 5-10 minutes until the tomatoes are cooked.
  6. Add the garam masala, coriander powder, red chili powder and stir well.
  7. Now add the methi leaves and potatoes and stir well. Put a lid on and let it cook for 10-15 minutes
  8. on low to medium heat. Stir once in a while. Add salt to your taste.
  9. Serve as a side dish or as a main dish with roti (indian flatbread), basmati rice and chutney.
Notes
  1. Fenugreek leaves (methi in Hindi), fresh or dried, are used a lot in Indian cooking and gives a great taste in this potato curry. Fenugreek leaves are highly nutrient with even more fiber and potassium than spinach!
  2. Replace with 18 oz fresh spinach or kale, or a mix of both, if fresh fenugreek leaves are not available.
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