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Aloo Methi (Potato and Fenugreek Leaves Curry)

Aloo Methi (Potato and Fenugreek Leaves Curry)

A fragrant and comforting potato curry made with fresh fenugreek leaves and warm spices. Best served with roti or basmati rice.

40 minPrep: 10 minCook: 30 minPakistaniVegan
aloo methipotato fenugreek currypakistani potato curry
IngredientsMethodNotes

Method

  1. 1

    Heat oil in a pan over medium heat. Add fenugreek seeds, mustard seeds and cumin seeds. Allow them to sizzle.

  2. 2

    Add sliced onions and sauté until translucent.

  3. 3

    Add potatoes and cook for 1–2 minutes, stirring well.

  4. 4

    Stir in minced ginger and garlic. Cook briefly until fragrant.

  5. 5

    Add ground cumin, coriander, paprika, turmeric and salt. Mix well.

  6. 6

    Add chopped tomatoes and cook for 2–3 minutes until slightly softened.

  7. 7

    Stir in the chopped methi leaves.

  8. 8

    Cover and cook on low heat, stirring occasionally, until potatoes are soft. Add a splash of water if needed to prevent sticking.

  9. 9

    Cook until the vegetables are tender and the curry is semi-dry.

Ingredients

  • •2 cups chopped fresh methi (fenugreek) leaves
  • •2 large potatoes, sliced into small pieces
  • •1 medium onion, sliced
  • •½ tsp fenugreek seeds
  • •½ tsp black mustard seeds
  • •1 tsp whole cumin seeds
  • •3 cloves garlic, minced
  • •1-inch ginger, minced
  • •1 tsp ground cumin
  • •1 tsp ground coriander
  • •1 tsp paprika or chilli powder
  • •½ tsp turmeric
  • •⅓ cup chopped tomatoes
  • •1½ tsp salt (to taste)
  • •⅓ cup oil

Notes

  • •Fresh methi has a slight bitterness — balance with a squeeze of lemon if needed.
  • •If using frozen methi, thaw and squeeze out excess water before adding.
  • •Adjust chilli powder to taste.