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

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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.