Aloo Methi (Potato and Fenugreek Leaves Curry)
A fragrant and comforting potato curry made with fresh fenugreek leaves and warm spices. Best served with roti or basmati rice.
Method
- 1
Heat oil in a pan over medium heat. Add fenugreek seeds, mustard seeds, and cumin seeds. Allow them to sizzle.
- 2
Add the chopped onion and sauté until translucent.
- 3
Stir in the potatoes and cook for 1–2 minutes, mixing well.
- 4
Add the minced ginger and garlic, cooking briefly until fragrant.
- 5
Mix in ground cumin, coriander, chilli powder, turmeric, and salt.
- 6
Incorporate the chopped tomatoes and cook for 2–3 minutes until slightly softened.
- 7
Add the chopped methi leaves and stir through.
- 8
Cover and cook on low heat, stirring occasionally, until the potatoes are tender. Add a splash of water if needed to prevent sticking.
- 9
Cook until the vegetables are tender and the curry reaches a semi-dry consistency.
Ingredients
- •2 tbsp oil
- •1/4 tsp fenugreek seeds
- •1 tsp mustard seeds
- •1 tsp cumin seeds
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp chilli powder
- •1/2 tsp turmeric
- •1 tsp salt
- •chopped fresh methi (fenugreek) leaves
- •3 medium potatoes, cubed
- •1 large onion, finely chopped
- •2 tbsp fresh coriander, chopped
- •2 medium tomatoes, chopped
Notes
- •Adjust spices according to taste preference.
- •Add a splash of lemon juice for extra brightness.
- •This curry reheats well and can be stored in the fridge for 3–4 days.
- •Serve with a dollop of plant-based yogurt for creaminess.
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