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Aloo Methi Curry Recipe

Garlic Powder Ginger Powder Immunity Booster Series

Aloo Methi Curry (Potatoes & Fenugreek Curry) is a simple, delicious, and heart-warming dish packed with a lot of flavour and nutrition. It is a quick and easy recipe that requires only a few common ingredients and basic cooking skills.

This Aloo Methi Curry recipe combines the tender aloo with nutritious methi leaves that are sauteed with an assortment of spices. It is a wholesome dish with a mildly spicy taste, a unique hint of bitterness, and a rich aroma. 

You can make this hearty aloo methi curry for roti or rice, serve it as a side dish, or take it in your school or office lunch boxes. With Zilli’s Cold Pressed Spices, you save plenty of time and effort on prep work.

Here is how to prepare Aloo Methi Curry:


Preparation Time: 15 minutes.

Cooking Time: 25 minutes.

Serves: 2 people.

Course: Side Dish.

Cuisine: Punjabi, North Indian.


Ingredients:

  • 200g methi leaves.
  • 500 ml water.
  • 4 medium-sized chopped and boiled potatoes.
  • ½ tsp Zilli's Garlic Powder.
  • ½ tsp Zilli's Ginger Powder.
  • ½ tsp Zilli’s Amchur (Dry Mango) Powder.   
  • 1 tsp turmeric powder.
  • ½ tsp coriander powder.
  • ½ tsp cumin powder.
  • ½ tsp red chilli powder.
  • 6 tsp mustard oil.
  • ½ tsp cumin.
  • 1 pinch hing (asafoetida).
  • 1 bay leaf.
  • 1 dry red chilli.
  • Salt as per taste.

How to Make Aloo Methi Curry:

Preparation:

  1. Take some methi leaves in a large bowl. 
  2. Add water and salt to the bowl and soak the methi leaves for about 15 minutes.
  3. Once the methi is soaked, drain the water, and keep the methi leaves aside. 
  4. Cube the potatoes into 1-inch pieces and boil them till 80% cooked. Keep aside. Boiling the potatoes in advance will speed up the cooking process.

Making the Aloo Methi Curry:

  1. Heat mustard oil in a heavy-bottomed pan or kadhai. 
  2. Add cumin seeds, hing (asafoetida), bay leaf, and dried red chillies. Sauté and let it temper.
  3. Add the boiled and cubed potatoes and turmeric powder. 
  4. Mix gently and cook for 5 minutes over the medium flame while stirring occasionally.
  5. Add the drained methi leaves and mix well with the potatoes.
  6. Sprinkle salt, only as much as required for the potatoes (as we have already soaked the methi in salt).
  7. Next, add coriander powder, cumin powder, garlic powder, ginger powder, and red chilli powder. Mix well and let them cook over medium heat for a minute.
  8. Cover with a lid and cook for about 5-8 minutes while giving a stir once or twice in between.
  9. Add the Amchur Powder and mix the curry well.
  10.  Let it cook for a minute on high flame. 

Your Aloo Methi Curry for chapati and rice is ready! Serve and enjoy!


Tips and Variations for Aloo Methi Curry:

The potatoes should be cooked to 80% while boiling. If you overboil the potatoes, they might turn mushy while cooking with the methi.

Add salt to the methi leaves while soaking. The salt will help remove the bitterness from the methi.

You can add 1 tsp of sugar or jaggery to balance the bitterness in this recipe.

While you can make this aloo methi curry without onion, you can choose to add a little Zilli’s Red Onion Powder if you want the flavour.


Variations for Aloo Methi Curry Recipe:

  • Aloo Methi Gravy: Want to make a restaurant-style gravy with aloo methi curry for rice? Add ½ cup of finely chopped tomatoes before adding the potatoes. Sauté till the tomatoes turn mushy and gravy-like.
  • Palak Aloo Methi Sabzi: Add blanched and chopped spinach leaves to the recipe with the methi leaves. Sauté it well. 
  • Aloo Methi Sandwich and Wrap: You can use the aloo methi in your sandwiches or wraps. Layer a generous amount in your sandwiches or stuff inside your wraps and tortillas for a delicious snack!

Serving Ideas: 

Serve Aloo Methi Curry as it is, or stir in some butter for a richer flavour.

You can enjoy aloo methi with roti, paratha, puri, plain rice, or jeera rice.

This Aloo Methi goes well with curd, raita, or Masala Chaas on the side!

It also tastes fantastic when served as an appetizer with a main course like dal-rice or kadhi-khichdi.

 


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