Potato and fenugreek leaf curry

Name: Potato and fenugreek leaf curry
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp. oil; 1 tsp. cumin seeds; 2 green chillies, chopped; 1 tbsp. ginger-garlic paste; To taste, salt; 1/2 tsp. turmeric; 1 tsp. chilli powder; 3 potatoes, cubed; 1 cup fenugreek leaves, washed; 1 tsp. coriander seeds; 1 tsp. carom seeds

Sarvat Hanif @sarvathanif

Canada

Potato and fenugreek leaf curry, also known asAloo Methi is a staple in Pakistan during winter alongside soft roti. Aloo Methi is a comfort food.

Aloo Methi requires staple seasoning and spices from the pantry. This recipe is mildly spiced. You can have it on your plate in literally 20 minutes, and most of that time is spent hands-off.
Some people use very little methi leaves in their alu methi recipe as it is slightly bitter in taste. It is a personal preference. If you don’t like too much methi, then please reduce its quantity in the recipe.

This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes great.

Potato and fenugreek leaf curry, also known asAloo Methi is a staple in Pakistan during winter alongside soft roti. Aloo Methi is a comfort food.

This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes great.

Sarvat Hanif @sarvathanif

Canada

Potato and fenugreek leaf curry, also known asAloo Methi is a staple in Pakistan during winter alongside soft roti. Aloo Methi is a comfort food.

This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes great.

Potato and fenugreek leaf curry, also known asAloo Methi is a staple in Pakistan during winter alongside soft roti. Aloo Methi is a comfort food.

This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes great.

Saved

Ingredients

30minutes

4 servings

2 tbsp.oil
1 tsp.cumin seeds
2green chillies, chopped
1 tbsp.ginger-garlic paste
To taste, salt
1/2 tsp.turmeric
1 tsp.chilli powder
3potatoes, cubed
1 cupfenugreek leaves, washed
1 tsp.coriander seeds
1 tsp.carom seeds

Saved

Steps

30minutes

1

Heat oil over medium high heat.
2

Add cumin seeds and green chillies and allow to sizzle.
3

Add ginger-garlic paste and fry 30 seconds.
4

Add potatoes; mix and cook till 80% cooked. Add a splash of water, if desired.
5

Add the powdered spices and mix and cook for 1 minute.
6

Add the fenugreek, mix and cover and simmer till fenugreek are cooked and potatoes are tender.
7

Add carom seeds and coriander seeds; mix and cook for 1 minute.
8

Serve hot with paratha/roti.