Aloo Methi Potato and Fenugreek Curry
Benefits:
- Potatoes provide carbohydrates and essential nutrients.
- Fenugreek leaves (methi) are a source of vitamins and minerals.
- This dish combines the classic flavors of potatoes and fenugreek in a delicious curry.
- The spices used in the curry may offer potential health benefits, including aiding digestion and providing anti-inflammatory properties.
INGREDIENTS
- 3 medium-sized potatoes (aloo), peeled and diced
- 2 cups fresh fenugreek leaves (methi), washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit (adjust to taste)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- Fresh cilantro leaves, chopped (for garnishing)
- Lemon wedges (for serving)
INSTRUCTIONS
Prepare Vegetables: Peel and dice the potatoes (aloo). Wash and chop the fenugreek leaves (methi).
Sauté Aromatics: In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and green chilies. Sauté until the onions become translucent.
Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.
Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.
Cook Potatoes and Methi: Add the diced potatoes to the pan. Mix well with the onion and spice mixture. Cook for a few minutes until the potatoes start to soften.
Add chopped fenugreek leaves (methi) to the pan. Mix well with the other ingredients.
Simmer: Cover the pan and let the curry simmer on medium-low heat for about 15-20 minutes, or until the potatoes are tender and cooked through.
Serve: Garnish the aloo methi curry with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.
TIPS
- Use fresh fenugreek leaves for the best flavor. If unavailable, you can use dried fenugreek leaves (kasuri methi).
- Adjust the spiciness by modifying the amount of green chilies and red chili powder.
- You can add a pinch of garam masala for extra flavor.
- Serve this aloo methi curry as a comforting and flavorful main dish.
NUTRITION VALUE
- Calories: ~150-200 (per serving)
- Carbohydrates: ~20-25g
- Protein: ~3-4g
- Fat: ~6-8g
- Fiber: ~4-5g
