Creamy Aloo Methi Curry with Fresh Fenugreek Leaves
This aromatic North Indian curry features tender potatoes simmered with fresh fenugreek leaves in a fragrant tomato-based sauce. Perfect for spring when methi is at its freshest, this comforting dish pairs beautifully with warm naan or steamed basmati rice.
Ingredients
- 500g potatoes, peeled and cubed into 2cm pieces
- 200g fresh fenugreek leaves (methi), washed and chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium tomatoes, pureed
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1 teaspoon salt, or to taste
- 200ml water
- Fresh coriander leaves for garnish
Instructions
Wash the fresh fenugreek leaves thoroughly in cold water, remove tough stems, and chop roughly. Set aside.
Heat vegetable oil in a large heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them splutter for 30 seconds until fragrant.
Add diced onion and sauté for 5-6 minutes until golden brown, stirring occasionally.
Add minced garlic and grated ginger, cooking for 1 minute until the raw smell disappears.
Pour in the tomato puree and cook for 4-5 minutes until the oil begins to separate from the masala.
Add turmeric, ground coriander, red chilli powder, and salt. Stir well and cook for 1 minute.
Add the cubed potatoes and toss to coat evenly with the spice mixture.
Pour in the water, cover the pan, and simmer on medium-low heat for 15-18 minutes until potatoes are fork-tender.
Add the chopped fenugreek leaves, stir well, and cook uncovered for 5-6 minutes until the methi wilts and integrates into the curry.
Sprinkle garam masala over the curry and stir gently to combine.
Remove from heat, garnish with fresh coriander leaves, and serve hot with roti, naan, or steamed rice.
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