March 05, 2015

Aloo Methi Curry

Aloo Methi Curry is a delicious side dish with heavenly flavour of fresh fenugreek leaves and all time favorite potato. This curry needs less oil and yet tastes very yummy with the fullness of spices. It can be had as side dish for any rice and Indian bread varieties. I made this curry with the fusion of both North and South Indian cuisine.


 

SEE ALSO THE RECIPES OF SWEET POTATO SPICED CURRY, VAZHAIKAI PODI CURRY, TRI COLOUR CURRY, SNAKE GOURD CURRY

 


Ingredients for making Aloo Methi Curry:


Boiled Potatoes 4

Methi leaves 1 full cup

Chopped onions 2

Red chilli powder 1 tea spoon

Mustard seeds 1 tea spoon

Urad dal 1 tea spoon

Chana dal 1 tea spoon

Cumin seeds 1 tea spoon

Corainder seed powder 1 tea spoon

Turmeric powder 1/2 tea spoon

Salt to taste

Oil 2 tb spoons



Recipe for making Aloo Methi Curry:


Peel the skin of boiled potatoes and mash them roughly and keep aside.

Wash the leaves well and drain the water out. Chop the leaves and keep aside.

Now heat the pan with oil.

 

 

 

 

 

 

 

 

 

 

Saute it with mustard seeds, dals and cumin seeds.

After they splutter add the onions and fry well.

 

 

 

 

 

 

 

 

 

Now add salt and stir for few seconds.

   

 

 

 

 

 

 

 

 

Now add the chopped methi leaves and keep frying in low flame till it cooks.

Add all the powders and mix well.

 

 

 

 

 

 

 

 

 

 

Add the mashed potatoes and stir.

 

 

 

 

 

 

 

 

 

Keep them to get roast in low flame for five more minutes.

The aromatic aloo methi curry is ready now.




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