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Today I am posting one of my favourite ways to cook the spuds, Aloo Methi Curry! Soft, almost melt in mouth potatoes cooked with bitter fenugreek leaves in sweet and tangy tomato gravy along with few aromatic spices makes this dish a crowd pleaser! I cook this classic Aloo Methi Curry at least once in a month as it is a quite simple recipe that goes well with rice or with any Indian flatbreads. I use just a handful of spices as I like to keep the fresh flavour of fenugreek leaves to come through without the overpowering taste from spices. Feel free to add your favourite spice mixtures and you will still be pleasantly surprised to find a bowl of delicious tasting spuds with greens.


Ingredients:

5-6 medium potatoes (about 600 gms)

1 large bunch/ 1 tightly packed cup methi/fresh fenugreek leaves

1 large onion, peeled and finely chopped

1-1½ cups tomato puree (about 4 large pureed tomatoes)
4-5 large garlic cloves, peeled and roughly chopped
1-1½ inch ginger, peeled and roughly chopped

1-2 tbsp jaggery or palm sugar (as per taste)
Salt to taste



Spices Used:

½ tsp haldi/turmeric powder

1-1½ tsp Kasmiri chilli powder
2 tsp dhania/coriander powder
½ tsp jeera/cumin powder

1 tbsp kasuri methi/dried fenugreek leaves

1 tsp kitchen king masala (optional, but recommended)
½ - 1 tsp garam masala



For Tadka/Tempering:
1 tsp mustard seeds

1 tsp jeera/cumin seeds
¼ tsp hing/asafoetida

1 tbsp oil


Find the detailed recipe here - monsoonspice.com/2020/02/aloo-...

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