Aloo Methi Curry | Potato Fenugreek Leaves Fry

Aloo Methi Curry is a delicious and easy-to-make Indian dish that pairs perfectly with chapati, pulka, or fried rice. This classic curry combines the mild bitterness of methi (fenugreek) leaves with the starchy goodness of potatoes, resulting in a flavorful, aromatic, and wholesome meal. This is a must-try recipe if you’re looking for a healthy yet comforting curry. Let’s dive into the detailed steps and make this scrumptious dish together.

Why Aloo Methi Curry is Special

Aloo methi curry is a favorite in Indian households for its simple preparation and health benefits. Methi leaves are rich in iron, fiber, and antioxidants. At the same time, potatoes provide energy and add a satisfying texture to the dish. The earthy flavors of methi balance beautifully with the soft, creamy potatoes and aromatic spices. Whether you serve it with chapati, rice, or pulka, this curry will surely delight your taste buds.

Ingredients You Will Need for Aloo methi ki sabji

To make this flavorful aloo methi curry, gather the following ingredients:

– 1 bunch of fresh methi (fenugreek) leaves

– 5 to 6 medium-sized potatoes

– 3 green chilies

– 3 medium-sized tomatoes

– 1 large onion

– A handful of curry leaves

– 2 tbsp oil

– 1 tsp mustard seeds

– 1 tsp cumin seeds

– Salt (to taste)

– ½ tsp turmeric powder

– 2 tsp red chili powder

– 2 tsp coriander powder

– Water (as needed)

 Step-by-Step Recipe to Prepare Aloo Methi Curry

Aloo methi ki sabji

 Step 1: Preparing the Ingredients

– Start by thoroughly washing the methi leaves 2 to 3 times to remove any dirt or impurities. Set them aside to drain.

– Peel and wash the potatoes, then chop them into bite-sized pieces.

– Chop the green chilies, onion, tomatoes, and curry leaves.

 Step 2: Cooking the Curry

– Heat a pan on medium flame and add two tablespoons of oil.

– Add one teaspoon of mustard seeds once the oil is hot and let them splutter.

– Add one teaspoon of cumin seeds and chopped green chilies, onions, and curry leaves. Sauté the mixture until the onions turn translucent.

 Step 3: Frying the Vegetables

– Add a pinch of salt while frying the onions to speed up the frying process. This helps them release moisture and cook faster.

– Add the chopped tomatoes and cook for 2 to 3 minutes until they soften.

– Now, add the washed methi leaves and stir well. Cook them for a couple of minutes without overcooking to retain their nutrients.

 Step 4: Cooking the Potatoes

– Add the chopped potatoes to the pan and mix well.

– Season with salt and turmeric powder, and mix everything.

– Cover the pan with a lid and cook for 2 to 3 minutes on low to medium flame.

– Stir occasionally to ensure even cooking.

 Step 5: Adding Spices

– Once the onions and potatoes are cooked, add two teaspoons of coriander powder, red chili powder, and a little water to create a flavorful gravy.

– Mix everything well and let it simmer for a few minutes until the vegetables absorb the spices and gravy.

 Step 6: Final Touch

– Close the pan with a lid and cook the curry until the potatoes are fully tender and cooked through.

– Ensure the curry is not too watery if you plan to serve it with chapati or pulka.

 Serving Suggestions

Your delicious aloo methi curry is now ready. Serve it hot with chapati, pulka, naan, or steamed rice. You can also enjoy it with fried rice for a hearty and satisfying meal.

Also check Munagaku Fry – A Tasty and Healthy Drumstick Leaves Recipe

Benefits of Aloo Methi Curry

1. Rich in Nutrients: Methi leaves are packed with iron, calcium, and vitamins, making this curry a healthy choice.

2. Easy to Digest: Combining methi and spices aids digestion and enhances gut health.

3. Perfect for Meal Prep: This curry stays fresh in the refrigerator and can be reheated for quick lunches or dinners.

Interesting Twist – Cabbage Curry

If you love veggie-packed dishes, you can try a similar twist by replacing potatoes with cabbage. Cabbage curry is another delicious and easy-to-make dish that pairs well with rice and chapati.

FAQs

1. Can I skip methi leaves if I don’t have them?

If methi leaves are unavailable, you can substitute them with spinach for a milder flavor. Still, the unique bitterness of methi is what makes this dish special.

2. How do I reduce the bitterness of methi leaves?

Soak the methi leaves in salted water for 10-15 minutes before cooking to reduce bitterness.

3. Can I add other vegetables to this curry?

Absolutely! You can add peas, carrots, or paneer to enhance the flavor and nutrition.

4. How long can I store Aloo methi ki sabji?

It can be stored in the refrigerator for up to 2 days. Reheat it on the stovetop or microwave before serving.