Potato Fenugreek Curry (Dry)/Aloo Methi Ki Sabzi

Aloo (Potato) and Methi (Fenugreek) are one of the best combinations you can find. J. This recipe can be made with very minimal ingredients available readily at home. Goes great with Roti, Chappati etc.

Ingredients

Potato (Medium Sized) – 2 (Boiled, peeled and diced)

Onion – 2 (finely chopped)

Chilli Powder – 1 tsp

Turmeric Powder – ¼ tsp

Salt to taste

Lemon Juice – ¼ tsp

Jaggery or Sugar – ¾ tsp (Optional)

To Temper

Oil – 1 tbsp

Cumin (Jeera) Seed – 1 tsp

Ginger – ½ Inch (Crushed)

Garlic – 8 pods (Crushed)

Preparation:

Chop the Fenugreek Leaves finely. Take it in a bowl, add ½ tsp of salt, mix and keep aside for 10 minutes. Squeeze out the water from the Fenugreek leaves. Wash and rinse again. This process reduces the bitterness of the Fenugreek leaves.

Heat oil in a pan. Add Cumin Seeds and allow to crackle. Add Ginger and Garlic. Sauté for 30 secs.

Add Onion and sauté till the Onion becomes translucent.

Add Fenugreek Leaves and cook till the vegetable is done.

Add Potatoes, Chilli Powder, Salt, Turmeric and Jaggery or Sugar.

Stir cook on medium heat for 5 minutes.

Done!