Vegan Masala Recipe

Aloo Methi (Potato and Fenugreek Leaves Curry)

Name: Aloo Methi (Potato and Fenugreek Leaves Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 2 tbsp oil; 1/4 tsp fenugreek seeds; 1 tsp mustard seeds; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 large onion, finely chopped; 1 inch ginger, grated; 1 tsp ground cumin; 1 tsp chilli powder; 1/2 tsp turmeric; 2 medium tomatoes, chopped; 3 medium potatoes, cubed; 1 tsp salt; chopped fresh methi (fenugreek) leaves; 2 tbsp fresh coriander, chopped

A Pakistani vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.

40 minPrep: 10 minCook: 30 minServes 4PakistaniVegan

aloo methipotato fenugreek currypakistani potato curry

Ingredients Method Notes

From the kitchen

What to expect

Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan over medium heat. Add fenugreek seeds, mustard seeds, and cumin seeds. Allow them to sizzle.
2
Add the chopped 1 large onion, finely chopped and sauté until translucent.
3
Stir in the potatoes and cook for 1–2 minutes, mixing well.
4
Add the minced 1 inch ginger, grated and 4 cloves garlic, minced, cooking briefly until fragrant.
5
Mix in ground cumin, 2 tbsp fresh coriander, chopped, chilli powder, turmeric, and 1 tsp salt.
6
Incorporate the chopped 2 medium tomatoes, chopped and cook for 2–3 minutes until slightly softened.
7
Add the chopped methi leaves and stir through.
8
Cover and cook on low heat, stirring occasionally, until the potatoes are tender. Add a splash of water if needed to prevent sticking.
9
Cook until the vegetables are tender and the curry reaches a semi-dry consistency.

Gather everything first

Ingredients

•2 tbsp oil
•1/4 tsp fenugreek seeds
•1 tsp mustard seeds
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 large onion, finely chopped
•1 inch ginger, grated
•1 tsp ground cumin
•1 tsp chilli powder
•1/2 tsp turmeric
•2 medium tomatoes, chopped
•3 medium potatoes, cubed
•1 tsp salt
•chopped fresh methi (fenugreek) leaves
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
•If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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