Methi Aloo Curry (Fenugreek Potatoes)

Methi Aloo Curry (Fenugreek Potatoes) Recipe

Serving – 2 person

Time Required - 40 minutes

Ingredients:

• 200g methi leaves
• 500 ml water
• salt as per taste
• 4 medium size chopped boiled potatoes
• 6 tsp mustard oil
• 1/2 tsp cumin 
• 1 pinch hing
• 1 bay leaf
• 1 dry red chilli
• 1 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp Zilli's Garlic Powder
• 1/2 tsp Zilli's Ginger Powder
• 1/2 tsp red chilli powder
• 1/2 tsp amchur (dry mango) powder   

Method:

• Soak the methi leaves in water and salt for 15 minutes.
• Take a pan, add mustard oil and let it heat.
• Add cumin, hing, bay leaf and dry red chilli and let it temper.
• Add turmeric powder and boiled potatoes to it.
• Mix well and cook for 5 minutes on medium flame. 
• Drain the methi leaves and add them now.
• Mix well till the leaves are evenly mixed with potatoes.
• Add salt (only for potatoes). As we have already soaked methi leave with salt so no need to add salt for methi leaves.
• Add coriander powder, cumin powder, garlic powder, ginger powder and red chilli powder.
• Mix well and cook on medium flame for a minute.
• Close the lid and cook on medium flame for 3 minutes.
• Open the lid and mix well.
• Again close the lid and cook for 2 minutes on high flame.
• Open the lid and mix well.
• Add amchur powder and the mix the curry.
• Cook for a minute on high flame.
• Methi aloo curry is ready to be served.

Benefits 

• Low in calories.
• Rich in Vitamin K.
• Helps in weight loss.
• Builds immune system.