Aloo Methi Curry

Ingredients

• 4 medium-sized potatoes, peeled and cubed (500g) 4 medium-sized potatoes, peeled and cubed (500g)
• 2 cups (60g) fresh fenugreek leaves, chopped 2 cups (60g) fresh fenugreek leaves, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. 4.
   Add turmeric powder, coriander powder, and red chili powder. Mix well.
5. 5.
   Add tomato puree and cook until the oil separates from the masala.
6. 6.
   Add cubed potatoes and fenugreek leaves. Mix gently to coat them with the masala.
7. 7.
   Season with salt and cover the pan. Cook on low heat for about 15-20 minutes or until the potatoes are tender.
8. 8.
   Sprinkle garam masala and give it a final stir.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even cooking.
• Fenugreek leaves — If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi) as a substitute. Use 1/3rd of the quantity mentioned in the recipe.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• To enhance the flavor, you can add a teaspoon of dried fenugreek leaves (kasuri methi) along with fresh fenugreek leaves.
• Serve the Aloo Methi Curry with a squeeze of lemon juice for a tangy twist.
• If you prefer a smoother gravy, you can blend the tomato puree before adding it to the curry.
• Leftover Aloo Methi Curry can be refrigerated and enjoyed the next day, as the flavors tend to deepen.

Serving advice

Serve the Aloo Methi Curry hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Aloo Methi Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Pair it with a side of steamed rice or warm roti to create an inviting and satisfying meal.