Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 2 |
| Fenugreek leaves (chopped) | 1 cup |
| Onion (chopped) | 1 |
| Tomato (chopped) | 1 |
| Onion (sliced) | 1 |
| Coconut (grated) | 4 tbsp |
| Byadgi red chillies | 4 |
| Whole black pepper | 6 |
| Poppy seeds | 1 tsp |
| Turmeric powder | 1 tsp |
| Cloves | 4 |
| Cinnamon stick | 1 inch |
| Oil (as needed) | – |
| Fresh coriander (chopped) | 4 sprigs |
| Salt | to taste |
| Sugar | 1 tsp |
| Water | 1 cup |
| Red chili powder | 1 tsp |
| Turmeric powder | ½ tsp |
| Garam masala powder | 1 tbsp (or Goda masala) |
| Coriander powder | 1 tsp |
Instructions
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Heat Oil: Begin by heating oil in a pan over medium flame.
-
Sauté Onions: Add the chopped onion and sauté until it becomes soft and translucent.
-
Add Spices and Coconut: Once the onions are softened, incorporate the grated coconut, Byadgi red chillies, whole black pepper, poppy seeds, turmeric powder, cloves, and cinnamon stick. Stir and cook for about 30 seconds.
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Cook Coconut: Add the grated coconut and continue cooking until the mixture turns a lovely brown. Once browned, turn off the heat and blend into a paste. Set this paste aside.
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Prepare the Base: In a separate pan, heat more oil and add the sliced onion. Sauté until softened, then add the chopped tomatoes, cooking until they are also soft.
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Incorporate Vegetables: Next, add the boiled potatoes and fenugreek leaves to the pan. Stir and cook for an additional minute.
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Add Water and Seasoning: Pour in the water and allow it to come to a gentle simmer. After about 5 minutes, season the dish with salt, turmeric powder, red chili powder, garam masala powder, and coriander powder.
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Final Cooking: Cook until the vegetables are tender, then stir in the previously prepared paste. Mix well and allow it to simmer for another 2 minutes.
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Garnish: Remove from heat and garnish with freshly chopped coriander leaves.
Serving Suggestions: Serve your Aloo Methi Masala hot, paired with delicious Boondi Raita and puris for a delightful weekend snack. Enjoy the comforting flavors of this classic Indian dish!