Aloo (Potato) methi(fenugreek leaves) curry perfect side for roti or steamed rice. It is prepared by sauteeing fresh fenugreek leaves in onion tomato sauce along with some boiled potatoes,indian spices.
Prep time:10 mins
Cook time:25 mins
3 Boiled potatoes(peel and roughly chop into bite size pieces)
1 cup of fresh fenugreek(Methi) leaves(Wash thoroughly and finely chop)
1 Onion finely chopped
2 tomatoes finely chopped
2 green chilies finely chopped(optional)
1 tsp ginger garlic paste
1/2 tsp cumin seeds
1 tsp oil
salt to taste
1 tsp finely chopped cilantro
1 tsp curry powder
1/4 cup water
-In a large skillet add oil once it is hot enough add cumin seeds ,ginger garlic paste fry for a min.
-Add finely chopped onion,green chilies and fry until it is translucent.
-Add finely chopped fenugreek(methi) leaves.fry until the leaves are the wilted.
-Add finely chopped tomatoes, salt, curry powder.Mix well cook it covered until tomatoes are soft.
-Finally add potatoes along with water, bring it to a boil.simmer for few mins and turn off the stove.
-Garnish with cilantro and serve hot with steamed rice or Quinoa or Roti.
-If you want this curry to be dry don’t add water.
-Mash few pieces of boiled potatoes with back of the laddle.It makes curry thicker.