Methi Aloo

Name: Methi Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g potatoes, peeled and cubed; 2 bunches fresh fenugreek leaves (or 2 tbsp dried); 1 onion, finely diced; 2 cloves garlic, minced; 1 tsp cumin seeds; 1/2 tsp turmeric; 1 tsp coriander powder; 1/2 tsp chilli powder; 2 tbsp oil; salt to taste

Potatoes with fresh fenugreek leaves — a simple, flavourful North Indian dry curry. Dry-frying uncovered for the last five minutes evaporates any remaining moisture and mellows the fenugreek's natural bitterness.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Indian

vegangluten-free

Ingredients

600gpotatoes, peeled and cubed

2 bunchesfresh fenugreek leaves (or 2 tbsp dried)

1onion, finely diced

2 clovesgarlic, minced

1 tspcumin seeds

1/2 tspturmeric

1 tspcoriander powder

1/2 tspchilli powder

2 tbspoil

saltto taste

Instructions

Fry cumin seeds in oil until they splutter.

Add onion and fry until golden.

Add garlic, turmeric and chilli. Cook 2 minutes.

Add potato cubes. Stir to coat.

Add fenugreek leaves, coriander powder and salt.

Cover and cook 20 minutes, stirring occasionally, until potatoes are cooked.

Dry-fry last 5 minutes uncovered.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

195

Protein

3.7g

Fat

7.3g

Carbs

29.5g

Fiber

4.3g

Sodium

12mg

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