20-Minute Aloo Methi
Have my vegetarian 20-Minute Aloo Methi curry on the table faster than it takes to order a takeaway! This Indian potato and fenugreek leaf curry, also know as Aloo Methi ki Sabji is a weeknight staple in my home alongside roti.
Servings: 4
Ingredients
- 750 g potatoes about 4 large
- 100 g fresh methi leaves only, chopped
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 4 cm piece fresh turmeric julienned
- 2 cloves garlic crushed
- 2-3 chillies slit in half lengthways
- 1/2 tsp chilli powder optional
- 1/2 tsp salt
- 1 large fresh tomato roughly diced
- 1/2 tsp garam masala optional
Instructions
- Wash the potatoes and price the skins all over using a fork. Place on a microwave-safe plate and cook in the microwave for 10 minutes or until soft. Allow to cool. Peel and cut into 2cm/1-inch pieces.
- Heat the oil or ghee in a large pan. Add the mustard seeds and allow them to crackle. Next, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the slit chillies, fresh turmeric juliennes and garlic. Sauté for 30 seconds.
- Add chilli powder, fresh methi and salt. Stir to combine. Cook over a medium heat, stirring all the time for 4-5 minutes. Add the potatoes and stir well to coat the potatoes in the spices and methi. Cook for a further 2-3 minutes before adding the tomatoes. Add optional garam masala at this stage. I often prefer it without! Stir briefly and then remove from the heat.
- Serve hot with roti or paratha.
Video
Notes
- Fresh turmeric gives this curry wonderful flavour and colour. If you are unable to use fresh turmeric, add 1/2 tsp dried ground turmeric along with the chilli powder.
- Do not replace fresh methi (fenugreek leaves) with dried/kasoori methi in this recipe.
- Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.