Aloo Methi Curry Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the fenugreek leaves. Set them aside.
• STEP 2.Heat oil in a pan and add cumin seeds. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute.
• STEP 5.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 6.Add the chopped fenugreek leaves and cook for a few minutes.
• STEP 7.Add diced potatoes, salt, and water. Cover and cook until the potatoes are tender.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the curry.

Storage and Serving

• Leftover Aloo Methi Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or roti for a complete meal.