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Methi Aloo Curry (Fenugreek Potatoes)

Garlic Powder Ginger Powder Immunity Booster Series

Immunity Booster Recipes Series - Recipe 15

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.
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