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Methi Aloo
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.
Ingredients
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.
