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Aloo Methi
A classic North Indian dry side dish where potatoes are cooked with fenugreek leaves & spices.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
North Indian, Punjabi
Ingredients
5
Potatoes
medium sized
1/2
cup
Onions
finely chopped
3 to 4
small bunches
Fenugreek leaves
2
Green Chillies
1/2
tsp
Cumin Seeds
2
tbsp
Oil
3
tbsp
Fresh Curd
thick
3
tbsp
Tomato Paste
1/4
tsp
Turmeric Powder
1 1/2
tsp
Red Chilli Powder
1/4
tsp
Garam Masala Powder
Instructions
Pressure cook potatoes. Peel outer skin and cut into large pieces
Slit green chillies length wise.
Wash and chop fenugreek leaves.
Heat oil in a frying pan, add cumin seeds, slit chillies and then chopped onions.
When it turns golden, add fenugreek and fry for 1 or 2 minutes.
Add turmeric powder, chilli powder, salt and then curds.
Mix well and then add, potato pieces.
Cook for 5 to 7 minutes stirring in-between.
Add tomato paste, garam masala powder and cook till dry.
Serve hot with roti, phulka, naan or rice.
Recipe Video
Notes
Note:
Normally this curry is served dry, if you want it like a gravy, pour 1 1/2 cup water at the end and cook for a few more minutes.