Aloo Methi Masala – A Perfectly Spiced Potato and Fenugreek Curry
If you’re craving a hearty and flavorful vegetarian dish that perfectly balances savory, slightly bitter, and spicy flavors, look no further than Aloo Methi Masala. This Indian-style curry features boiled potatoes (aloo) and fenugreek leaves (methi), cooked with an aromatic paste made from coconut, spices, and other seasonings that will elevate your meal. Whether you’re pairing it with puris, rotis, or a steaming bowl of rice, this dish is ideal for a quick yet satisfying lunch or dinner.
Aloo Methi Masala is not only delicious but also packed with nutrients, making it a great addition to your regular meal rotation. The fenugreek leaves lend a unique taste, while the warm, earthy spices such as turmeric, garam masala, and red chili powder add depth to this comforting dish. It’s also a great option for kids, as they tend to love the soft, tender potatoes combined with the mild heat of the spices.
Cuisine: Indian
Course: Lunch or Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled, peeled & diced) | 2 medium-sized |
| Fenugreek leaves (chopped) | 1 cup |
| Onion (chopped) | 1 medium-sized |
| Tomato (chopped) | 1 medium-sized |
| Onion (for paste, chopped) | 1 medium-sized |
| Grated coconut | 4 tbsp |
| Byadgi red chilies | 4 pieces |
| Whole black pepper | 6 whole grains |
| Poppy seeds | 1 tsp |
| Turmeric powder | 1 tsp |
| Cloves | 4 whole |
| Cinnamon stick | 1-inch piece |
| Oil | As needed |
| Coriander leaves (chopped) | 4 sprigs |
| Salt | To taste |
| Sugar | 1 tsp |
| Water | 1 cup |
| Red chili powder | 1 tsp |
| Garam masala powder | 1 tbsp |
| Coriander powder | 1 tsp |
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 servings
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~3 g |
| Carbohydrates | ~30 g |
| Dietary Fiber | ~5 g |
| Sugars | ~5 g |
| Fat | ~7 g |
| Saturated Fat | ~1 g |
| Cholesterol | ~0 mg |
| Sodium | ~250 mg |
Instructions:
-
Prepare the Spiced Paste:
- Heat some oil in a pan over medium heat. Once the oil is hot, add the chopped onion and sauté until it softens and turns translucent.
- Add the grated coconut, byadgi red chilies, whole black pepper, poppy seeds, turmeric powder, cloves, and a cinnamon stick to the pan. Cook this mixture for 30 seconds to release the aromas.
- Allow the coconut to brown slightly, stirring frequently. Once browned, remove the pan from the heat and let it cool slightly before grinding the mixture into a smooth paste using a little water if necessary. Set the paste aside.
-
Cook the Aloo Methi Masala:
- In another pan, heat some oil and sauté the chopped onion until it softens and becomes golden brown.
- Add the chopped tomatoes to the pan and cook them until they turn soft and mushy.
- Add the boiled and diced potatoes along with the chopped fenugreek leaves (methi) to the pan. Stir the mixture gently and cook for about 1 minute.
-
Simmer the Curry:
- Pour in the water and bring the mixture to a simmer. Allow it to cook for 5 minutes to allow the flavors to meld together.
- Add the salt, red chili powder, turmeric powder, garam masala powder, and coriander powder to the pan. Mix well to combine the spices.
- Continue to cook the vegetables until they become tender and well-infused with the spices.
-
Final Touches:
- Add the prepared ground masala paste to the curry and stir to incorporate. Cook the curry for another 2-3 minutes, allowing the flavors to combine and thicken the gravy.
- Garnish with freshly chopped coriander leaves.
-
Serving:
- Serve this delicious Aloo Methi Masala hot with puris, rotis, or steamed rice. It also pairs wonderfully with a side of boondi raita for an extra touch of flavor and cooling contrast.
Tips for the Best Aloo Methi Masala:
- Potato Texture: Make sure your potatoes are soft and cooked through, but not mushy. They should hold their shape when mixed with the gravy.
- Fenugreek Leaves: Fenugreek leaves (methi) can sometimes be a bit bitter, so make sure to wash them thoroughly to reduce bitterness. You can also blanch them briefly in hot water before adding them to the curry.
- Adjust Spice Levels: Feel free to adjust the amount of red chili powder based on your spice tolerance. Byadgi chilies are used in this recipe for their mild heat and vibrant color, but you can substitute with any red chili variety available.
- Gravy Consistency: If you prefer a thicker gravy, cook the curry for a few extra minutes after adding the ground masala. For a more liquid consistency, simply add a little more water and adjust the seasoning.
This Aloo Methi Masala recipe is a flavorful, aromatic, and wholesome dish that makes for a fantastic weeknight dinner or a special weekend treat. With its vibrant flavors and nutritious ingredients, it’s sure to become a family favorite in your kitchen!
