Dum aloo methi Recipe

Dum Aloo Methi is a delicious Indian curry made with baby potatoes and fenugreek leaves. The dish is cooked in a rich and flavorful tomato-based gravy, infused with aromatic spices. The combination of the creamy potatoes and the slightly bitter fenugreek leaves creates a unique and satisfying taste. This dish is perfect to serve with rice or roti for a hearty and comforting meal.

3.9
25 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Dum aloo methi
plan
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ingredients serve

Ingredients for Dum aloo methi Recipe

  • 166.67 gram Baby Potatoes
  • 0.33 cup Fenugreek Leaves, Washed And Chopped
  • 0.67 Onions, Finely Chopped
  • 0.67 Tomatoes, Pureed
  • 0.67 teaspoon Ginger Garlic Paste
  • 0.33 teaspoon Cumin Seeds
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Garam Masala
  • As required Salt To Taste
  • 0.67 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish

Directions: Dum Aloo Methi Recipe

Cooking Directions

  • STEP 1.Boil the baby potatoes until they are tender. Peel and set aside.
  • STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
  • STEP 3.Add the tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
  • STEP 4.Add the fenugreek leaves and cook for a few minutes until they wilt.
  • STEP 5.Add the boiled potatoes and mix well with the masala. Cook for another 5 minutes.
  • STEP 6.Add water, salt, and cover the pan. Let it simmer on low heat for 10-15 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • To enhance the flavor, you can fry the boiled potatoes until they turn golden brown before adding them to the masala.
  • If you don't have fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) as a substitute.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

  • Dum Aloo Methi can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve hot with steamed rice, jeera rice, or roti for a complete meal.
Nutrition
value
184
calories per serving
10 g Fat3 g Protein20 g Carbs4 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    3g
  • Carbs
    20g
  • Fiber
    4g

MacroNutrients

  • Carbs
    20g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    2mg
  • Vitamin A
    1375mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    76mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp