Aloo-methi sabji/Potato-fenugreek leaves curry
A flavorful Indian curry featuring potatoes and fenugreek leaves, cooked with aromatic spices to create a rich and satisfying dish.
Ingredients
- 2 medium Potatoes, cubed (Cooked until tender)
- 1.5 cups Fenugreek leaves, finely chopped
- 1 medium Onion, chopped
- 1.5 medium Tomatoes, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1.5 cups Water
- 0.5 teaspoon Ginger garlic paste
- 1.5 tablespoons Oil
- 0.5 teaspoon Salt (Adjust to taste)
- 0.5 teaspoon Coriander powder (Optional)
- 0.5 teaspoon Garam masala (Optional)
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Instructions
- 1Cut the potatoes into cubes and cook them in water until they are tender.
- 2In a kadai, heat oil and sauté the chopped onions until soft. Add ginger-garlic paste and sauté for a minute. Stir in turmeric and red chilli powder, then add chopped tomatoes and salt. Cook until the mixture releases oil.
- 3Add water to the masala and cook until it thickens into a gravy. Incorporate the cooked potatoes and fenugreek leaves, cooking until everything is well combined and heated through.
- 4Optionally, add coriander powder and garam masala for additional flavor. Serve the aloo methi sabji hot with rotis.
