Potato Fenugreek curry recipe
Potato Fenugreek curry recipe is a vegan and gluten-free dish made with stir fried Aloo and Methi.
Ingredients
- 500 gram fresh methi/Fenugreek leaves
- 4 potatoes (peeled & cut into cubes)
- pinch of hing/asafoetida
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- Red chilli powder to taste
- 1 tsp garam masala
- 1 tbsp coriander powder
- 2 tbsp oil of your choice (we used mustard oil)
Instructions
- Separate the methi leaves from the stalks.
- Put all the leaves in a bowl.
- Wash them properly 3 to 4 times.
- Take oil in a pan and if it is mustard oil, then let it smoke first.
- Add potatoes and hing and keep on sauteing them until potatoes turn slightly brown.
- Create a space in the middle of the pan, add cumin seeds and green chilies and saute till seeds begin to splutter.
- Add turmeric powder, red chilli powder, garam masala and coriander powder. Mix.
- Now add Fenugreek leaves and salt. Be careful while adding salt as the leaves which are initially looking too much in quantity are going to remain very few after cooking.
- Mix well.
- Put a lid and let it cook on moderate heat.
- Do keep steering at intervals.
- Once the potatoes and leaves are cooked, but there remains some water at the base of the pan. So put the heat on high and let the water evaporate.
- Add garam masala and mix.
- Aloo methi is ready.