Aloo + Methi Sabzi
Have you tried Aloo Methi? It's a delicious Indian curry that combines tender potatoes with flavorful fenugreek leaves. It's perfect to enjoy with some Roti or Puri. Give it a try!
POTATO AND FENUGREEK CURRY
INGREDIENTS
2 tbsp mustard oil
2 tbsp ghee
2 tsp cumin seeds
2 tsp hing
3-4 boiled potatoes chopped
1 onion diced
2 green chilies slit
1 tbsp ginger + garlic paste (optional)
2 tomatoes, pureed
3-4 cups fenugreek leaves*
½ tsp turmeric powder
2 tsp coriander powder
2 tsp red chili powder (or more per taste)
2 tsp garam masala
3 tbsp yogurt
1 cup water
salt to taste
DIRECTIONS:
In a wok, heat the mustard oil and 1 tbsp of ghee.
Once hot, add in 1 tsp of the hing. Once aromatic, add in the potatoes.
Stir-fry the potatoes till they are slightly golden brown. Fish the potatoes, and set aside on a dish.
To the remaining oil, add the remaining 1 tbsp of ghee. Once hot, add the remaining 1 tsp of hing and the cumin seeds.
Once the cumin seeds are sizzling, add the diced onions and the optional ginger+garlic paste. Stir well and saute until the onions start to become slightly translucent.
Mix in the pureed tomatoes, and cook until the oil releases. Mix turmeric, red chili, coriander powders, and fenugreek leaves.
Add salt and water. Mix and bring to a simmer. (At this point, taste to ensure that the flavors are to your liking)
Mix the yogurt and garam masala, then gently mix the potatoes.
Simmer for 2-3 minutes, and turn off the heat.
Serve with roti or rice, and enjoy!
* to prep the fenugreek leaves:
When using this plant, it's best to only use the leaves and toss out the stems. The top shoots are okay to keep if they're tender, but the rest of the stem is too bitter to use.
Place all the methi leaves in a container or wrap them in paper towels before putting them in a box. Then, store the box or container in the crisper section of your refrigerator.
Before using the leaves, rinse them thoroughly 3 to 4 times to remove all the dirt.
