POTATO CURRY WITH FENUGREEK LEAVES (ALOO METHI)
Fry 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.
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- 4 large potatoes, cubed
- 1 big bunch methi leaves, rinsed and finely chopped (or other leafy greens like spinach, kale)
- 2 small red onions, finely chopped
- 2 small green chilies (optional), finely chopped
- 5 garlic cloves, minced
- 1 inch ginger root, grated
- 2 small tomatoes, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 2 tsp garam masala
- Salt to taste
- Vegetable oil
- 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.
- Heat some vegetable oil in pan on medium heat. When the oil is hot add the cumin seeds, let them crackle.
- Add garlic and ginger and stir fry until raw smell is gone
- Add the onions and some salt, fry for about 5 minutes.
- Add tomatoes and green chilies and fry for about 5-10 minutes until the tomatoes are cooked.
- Add the garam masala, coriander powder, red chili powder and stir well.
- Now add the methi leaves and potatoes and stir well. Put a lid on and let it cook for 10-15 minutes
- on low to medium heat. Stir once in a while. Add salt to your taste.
- Serve as a side dish or as a main dish with roti (indian flatbread), basmati rice and chutney.
- 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!
- Replace with 18 oz fresh spinach or kale, or a mix of both, if fresh fenugreek leaves are not available.