Punjabi style Aloo Methi curry | Sauteed Potatoes & Fenugreek Leaves Curry | Alu Methi

Punjabi style Aloo Methi curry | Sauteed Potatoes & Fenugreek Leaves Curry | Alu Methi -Sometimes you could make a recipe that could be just one dish for the day but everyone loves it and says that is enough. Punjabi style Aloo Fenugreek Curry is like that. Everyone in my house loves this simple recipe.

Potatoes are combined with Fenugreek leaves in many regions but the Punjabi style is the tastiest. Usually, they just fry the Methi leaves and mix it with boiled Potatoes and add seasoning and finish the curry. But it is the spices that make it taste different. Punjabi style Potato Fenugreek Curry is a little sour, spicy and has just a tinge of bitterness and goes well with both Roti and Rice.

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Tips

  1. Peel the Potatoes and cut them into 1.5 inch pieces.

  2. The Potatoes need to be cooked only to 80%. Cooking to 80% means, if you poke a fork into the Potato, the Potato should stay stuck and not break.

  3. Potatoes should be cooked on a high flame without a cover. Then they don’t become too soft. Take out the cooked Potatoes and cool them in air on a separate plate. If you leave the Potatoes in water, they become soft even after the stove is switched off. It gets mashed by the time trhe Curry is made.

Fenugreek Leaves:

  1. Fenugreek Leaves should be fried until the Oil floats to the top. Only then it is tasty.

  2. I have used the big Fenugreek leaves but you could use the small leaves too but they would be a little more bitter.

Some more tips:

  1. If the Potatoes are too old or have started sprouting, then those Potatoes will be too sweet. And the Curry does not taste very good. So use new Potatoes.

  2. I have added Fenugreek seeds for aroma and taste. If you don’t like it, you can skip it.

  3. When you add Cumin Seeds to the seasoning, ensure that the Oil is sufficiently hot so that Cumin Seeds splutter. Only then do they add fragrance to the Curry.

Punjabi style Aloo Methi curry | Sauteed Potatoes & Fenugreek Leaves Curry | Alu Methi - Recipe Video

Punjabi style Aloo Methi curry | Sauteed Potatoes & Fenugreek Leaves Curry | Alu Methi

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4

Ingredients

  • 300 gms 1.5 inch potato slices
  • Salt
  • 1/4 tsp Turmeric
  • For Curry
  • 3 tbsp Oil
  • 2 Pinches Fenugreek seeds
  • 2 Dry Chillies
  • 1 tsp Cumin
  • 1/4 cup Onions
  • 1 tsp Ginger Garlic paste
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Coriander Powder
  • Asafoetida - 2 Pinches
  • Salt
  • 1/2 tsp Garam Masala
  • 1/4 tsp Chat Masala
  • 100 gms Fenugreek Leaves
  • 2 tbsp Finely Chopped Green Chilli
  • 1 tsp Lemon Juice

Instructions

  1. Cook the peeled and chopped Potato pieces, add Salt and Turmeric and cook to 80% and remove from water and cool.
  2. Heat Oil and roast Fenugreek seeds till they change colour.
  3. Add Red Chillies, Cumin Seeds. Add the Onions and fry until they turn light golden.
  4. While the Onions are being fried, add Asafoetida and Salt and let the Onions become soft. Add the Ginger Garlic paste and fry.
  5. Add Cumin Seeds powder, Coriander Powder, Garam Masala and Mirchi powder.
  6. Add Fenugreek leaves and fry till Oil separates. Then add the boiled Potato pieces and mix gently. Cover and fry for 3-4 minutes.
  7. Add Lemon Juice and chopped Green Chillies and remove from the fire.

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1 comments

  • A
    Ananthakumar
    In Telugu write up in description of Aloo Methi kura, I find a grammatical mistake. Please verify twice in future. నేను పెద్ద ఆకులు వున్న మెంతి కూర వాడాను (used it) బదులుగా వాడను (I don't use it) అని టైప్ అయ్యింది. But Your all recipes are super with your voice gives garnishing to your dishes and videos 👍
Punjabi style Aloo Methi curry | Sauteed Potatoes & Fenugreek Leaves Curry | Alu Methi