Methi Aloo Sabzi- Fenugreek Potato Curry

Name: Methi Aloo Sabzi- Fenugreek Potato Curry
Cuisine: Indian
Ingredients: 1.5 cups chopped methi leaves; 2 potatoes cubed; 2 tbsp refined oil; 1/4 tsp cumin seeds; 1 dry red chilli; to taste Salt; 1 pinch sugar (optional); 1 onion chopped finely; 2-3 garlic cloves minced; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1 pinch asafoetida

Kumkum Chatterjee @cook_12055532

#masterclass/post-3
Methi Aloo is a popular North Indian dry curry and very nutritious.It is iron rich and has many health benefits.The bitterness of fenugreek is mellowed with the earthy flavour of potatoes.

Kumkum Chatterjee @cook_12055532

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Ingredients

1.5 cupschopped methi leaves
2potatoes cubed
2 tbsprefined oil
1/4 tspcumin seeds
1dry red chilli
to tasteSalt
1 pinchsugar (optional)
1onion chopped finely
2-3garlic cloves minced
1/4 tspturmeric powder
1/4 tspred chilli powder
1 pinchasafoetida

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Steps

1

Remove the stems and chop methi leaves.Wash thoroughly and dip in warm water for 10 minutes to remove bitterness of leaves.Drain water and smear little salt and set aside.Meanwhile peel and cube potatoes.Steam cook or parboil them.Squeeze out excess water from the leaves.
2

Heat oil in a pan.Sprinkle cumin seeds and dry red chilli and asafoetida.Once they sizzle,add minced garlic and chopped onion and fry.Add parboiled potatoes and toss.Fry till half done.Add the chopped methi leaves,salt and pinch of sugar to taste.Saute and add pinch of turmeric.Add red chilli powder.Toss all and fry till dry.Aloo methi sabzi is ready to be served.Serve with rice or any Indian flat bread.