Aloo Methi curry is a popular north Indian side dish. Aloo in any form are kids’ favorite and Methi which I call the wonder herb, has great medicinal values. Well combination of these two will only be healthy. I heard of this recipe on a cooking show and as it was easy to prepare, I didn’t hesitate a moment to try it out. You can’t go wrong with taste if you follow the recipe. Methi and Aloo are easily available ( at least near my place 🙂 ) so include it in your today’s menu.
Onion – 1
Methi leaves/ fenugreek leaves – a bunch (nearly 2 cups)
Cumin seeds –1/2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder –1/2 tsp
Garam masala –3/4 tsp
Oil – 2 to 3 tbsp
Wash, peel and cut the potatoes. Chop the onions into medium size.
Remove the stems from the Methi/ fenugreek leaves, wash them thoroughly and chop them .
Now in a pan heat oil. Add cumin seeds and turmeric powder.
Add the chopped onions and fry till light golden brown.
Now add potatoes and fry them till cooked.
To this add fenugreek leaves and cook it for 4 to 5 minutes.
Now add all the remaining dry powder (red chili powder, coriander powder and garam masala ),and closed the lid of the pan. Stir in-between till there is no raw smell of the masalas.
Serve hot with your chapathi’s or rice too.