Methi Aloo (Dry Potato Curry with Fresh Fenugreek Leaves)

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‘Punjabi Mthi Aloo’ or ‘Mthi Aloo’ is a very simple, easy to cook yet tasty dish that is loved by all in my family. During winter when there is fresh fenugreek leaves are available in market, I prepare it quite often. The flavor of fresh fenugreek cooked with hing and cumin powder gives a unique flavor to the potato. Here I have used chopped onion. But if you wish you can avoid making it a ‘No onion No garlic’ dish. Here goes my version of Methi Aloo.

Ingredients to serve 4-5

  • Potato – 6 (Medium – Boiled and cut into big chunks)
  • Cumin Seeds – ½ tsp
  • Bay Leaf – 1
  • Dry Red Chilli – 2
  • Fresh Fenugreek Leaves – 1 Cup (Chopped)
  • Hing or Asafetida – 2 pinches
  • Ginger Paste – 1 Tbsp
  • Tomato – 1 (Medium – Chopped)
  • Onion – 1 (Medium – Finely chopped) (optional)
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Sugar – 1 pinch
  • Salt – To taste
  • Mustard Oil – 2-3 Tbsp

Steps:

  1. Heat oil in the kadai or wok. Temper the oil with asafetida and cumin seeds. When they exudes aroma add bay leaf and dry red chilli.
  2. Add chopped onion if you are adding. Fry till they becomes translucent. Next add ginger paste.
  3. When oil starts separating add chopped tomato. When they all mushed up and oil starts to release from sides add chopped fenugreek leaves and all dry masalas.
  4. When the fenugreek leaves are halfway done add boiled potato pieces. Mix very well and sprinkle a little water so that all comes together. Stir for another couple of minutes.
  5. Methi Aloo is ready to be served with roti or paratha or Bajre Ki Roti.
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