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Vegan Masala Recipe
Aloo Methi (Potato and Fenugreek Leaves Curry)
Earthy potatoes and fragrant fenugreek leaves make aloo methi a wonderfully savoury dry curry. It is gently spiced, comforting and especially good scooped up with a warm chapati.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 10 minCook: 30 minServes 4PakistaniVegan
aloo methipotato fenugreek currypakistani potato curry
From the kitchen
What to expect
Fresh methi has a distinctive, slightly bitter fragrance that I find irresistible with potatoes. Cook the leaves until their moisture has evaporated and the flavour turns mellow, savoury and beautifully concentrated.
Serving idea
Best served simply
Serve with roti, chapati or plain paratha, with sliced onion and a little pickle on the side.
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Cook the recipe
Method
- 1
Heat 2 tbsp oil in a pan over medium heat. Add 1/4 tsp fenugreek seeds, 1 tsp mustard seeds and 1 tsp cumin seeds, and let them crackle.
- 2
Add 1 large onion, finely chopped, and cook until soft and lightly golden at the edges.
- 3
Add 3 medium potatoes, cubed, and stir for 1–2 minutes so they pick up the oil and seeds.
- 4
Add 1 inch ginger, grated, and 4 cloves garlic, minced. Cook for a minute until the raw smell fades.
- 5
Stir in 1 tsp ground cumin, 2 tbsp fresh coriander, chopped, 1 tsp chilli powder, 1/2 tsp turmeric and 1 tsp salt.
- 6
Add 2 medium tomatoes, chopped, and cook until they break down and the masala looks thick and glossy.
- 7
Add chopped fresh methi (fenugreek) leaves and stir them through the potatoes.
- 8
Cover and cook on low heat, stirring now and then, until the potatoes are tender. Add a splash of water only if the pan looks dry.
- 9
Uncover and cook for a few minutes more until the curry is semi-dry and the potatoes are well coated in the masala.
Gather everything first
Ingredients
- •2 tbsp oil
- •1/4 tsp fenugreek seeds
- •1 tsp mustard seeds
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •3 medium potatoes, cubed
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •1 tsp ground cumin
- •2 tbsp fresh coriander, chopped
- •1 tsp chilli powder
- •1/2 tsp turmeric
- •1 tsp salt
- •2 medium tomatoes, chopped
- •chopped fresh methi (fenugreek) leaves
A few useful notes
Notes
- •Cook the potatoes through in the masala rather than adding them at the end; that is what gives the curry its proper seasoned texture.
- •Fresh methi softens quickly. Add it near the end so it stays green and does not turn bitter from overcooking.
- •If the spices start to catch, lower the heat and add a small splash of water. Do not let the onion base burn.
- •This curry keeps well in the fridge for up to 3 days. Reheat gently in a pan so the potatoes stay intact.
- •The flavour settles after a few hours, so leftovers are often better the next day.
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