Aloo Methi Masala Recipe - Potato & Fenugreek Leaves Gravy
Aloo Methi Masala, a simple North Indian Curry that is apt for your weekday meals. It is a simple recipe and uses only everyday masalas to make this Curry. Serve it with Paratha and Raita of your choice.
Aloo Methi Masala Recipe is a delicious gravy preparation with boiled Potatoes and Methi/ Fenugreek leaves. This yummy gravy goes well with Poori and roti. Kids would love this recipe since they like aloo based recipes. Hence, you can camouflage healthy Methi along with boiled aloo in this Aloo Methi Masala and feed your family healthy.
Did you know: Fenugreek is known to have a storehouse of minerals and is also known to be a rich source of vitamin C and K as well. A certain study suggests that fenugreek seeds may be helpful to people with diabetes because they contain fibre and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar. Fenugreek is said to be an effective heartburn or acid reflux remedy because the mucilage in fenugreek seeds assists in soothing gastrointestinal inflammation, and coating the stomach and intestinal lining.
Serve Aloo Methi Masala Recipe along with Pudina Tawa Paratha Recipe, Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Carrot Raita Recipe With Peanuts - Gajar Moongphali Raita for a complete meal.
Here are a few more recipes which contain Fenugreek/ Methi as their main ingredient:
15 M
35 M
50 M
4 Servings
Ingredients
- 2 Potato (Aloo) , peeled, cubed and boiled
- 1 cup Methi Leaves (Fenugreek Leaves) , chopped
- 1 Tomato , finely chopped
- 1 Onion , finely chopped
- 6 Whole Black Peppercorns
- Dry Red Chilli
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta) , broken
- Oil , as needed
- Salt , as per taste
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi) , (to add to boiling veggies)
- 1 tablespoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 4 sprig Coriander (Dhania) Leaves , chopped
How to make Aloo Methi Masala Recipe - Potato & Fenugreek Leaves Gravy
To begin making the Aloo Methi Masala Recipe, in a pressure cooker, add in the potatoes with required water. Close the pressure cooker and cook till the cooker releases 2 whistles.
Once done, switch off the gas and let the pressure release naturally. Once done, open the cooker and take out the potatoes.
Let the potatoes cool down. Peel them and cut in cubes. Set aside.
Heat oil in a heavy bottomed pan. Once the oil is hot, add cumin seeds, asafoetida and allow the cumin seeds to crackle.
Once done, add in the bay leaf, whole black peppercorns, dry red chilli and cloves. Roast for about a minute.
After a minute, add in the onions and let it cook till it turns soft and translucent. Once the onions are soft, add in the tomatoes, salt, turmeric powder, red chilli powder, coriander powder and cook till it becomes soft and mushy.
Let it cook for about 3 to 4 minutes. Next, add in the methi leaves and let it cook till it becomes soft. Once it is soft, add in the potatoes, required water, garam masala salt and give it a mix. Give it a brisk boil for about 3 to 4 minutes and turn off the heat.
Check the taste and adjust accordingly. Finally garnish with coriander leaves, transfer the Aloo Methi Masala to a serving bowl and serve hot.
Serve Aloo Methi Masala Recipe along with Pudina Tawa Paratha Recipe, Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Carrot Raita Recipe With Peanuts - Gajar Moongphali Raita for a complete meal.
