Lifestyle News Desk, Be it breakfast or lunch, Aloo Methi curry tastes very tasty with hot parathas. The mild bitterness of this vegetable further enhances its taste. The special thing is that everyone from children to elders like to eat Aloo Methi. The fiber and antioxidant properties present in fenugreek help in relieving problems ranging from constipation to digestion. Potato-fenugreek curry is as tasty to eat as it is equally easy to make.
Ingredients for making potato-fenugreek curry
-4 cups chopped fenugreek
-2 cups boiled potatoes
-1 tsp cumin
-1 pinch asafoetida
-1 tsp chopped garlic
-1 tsp chopped ginger
-1 chopped green chilli
-2 dry red chillies
-1/2 tsp turmeric
-1 tsp coriander powder
-1 tsp cumin powder
-5 tbsp oil
-Salt as per taste
How to make Potato Fenugreek Curry
To make dry potato fenugreek curry, first clean the fenugreek, wash it thoroughly and chop it. After this, peel the boiled potatoes, cut them into four pieces and keep them aside. After this, cut ginger, garlic and green chillies into fine pieces. Now add chopped fenugreek and a little salt in a pan, toss well and keep it aside for 15 minutes. Now put oil in a pan and heat it on medium flame. When the oil becomes hot, add cumin and asafoetida and fry for some time. After this, add chopped garlic, ginger, green chilli and red chilli in the pan and fry for 30 seconds. After this, add turmeric powder and potato pieces on top, mix well with the help of a ladle and cook the potatoes for 5 minutes while stirring. Now add fenugreek leaves, coriander powder, cumin powder and salt as per taste to the potatoes and mix everything well. After this, cover the vegetable and let it cook for 45 more minutes. During this time, keep stirring the vegetable continuously with a ladle. When fenugreek becomes soft well, turn off the gas. Your tasty Aloo Methi curry is ready.
Share this story
Comments are closed.