Recipe: at dinner Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)

Recipe: at dinner Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry) Delicious, fresh and tasty.

Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry). Keep the methi leaves in a bowl of water and add little salt and keep for few minutes. Seperate the leaves with the water and throw away the water. This Aloo Methi recipe that brings together the earthiness of the potatoes along with the fragrance and slight bitterness of the methi leaves is a wonderful example of that.

Aloo Methi Ki Sabzi is an Indian style easy to make curry with potatoes and loads of fresh fenugreek leaves along with spices makes it perfect to be served with homemade phulkas.

Aloo Methi Ki Sabzi is the dish that I prepare more often when fresh fenugreek leaves are in season.

The potatoes should be turned around gently to prevent them from getting too mushy.

You can cook Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry) using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry)

1. It’s 8-10 of Potatoes.

2. It’s 4 cups of chopped fresh Methi leaves (Fenugreek), washed and drained.

3. You need 4 tbsp of Oil.

4. You need 1 tsp of Cumin seeds.

5. It’s 1/4 teaspoon of Hing (Asafoetida).

6. Prepare 1 tsp of chopped Garlic.

7. Prepare 1 tsp of chopped Ginger.

8. Prepare 1 tsp of finely chopped Green chillies.

9. You need 2 of whole Dry kashmiri Red chillies.

10. It’s 1/2 tsp of Turmeric powder.

11. It’s 2 tsp of Coriander-Cumin seeds.

12. It’s 1 pinch of Hing (Asafoetide).

13. You need 1/2 tsp of Cumin seeds.

Wash peeled and cut the potatoes in small cubes.

Heat the oil in a saucepan over medium-high heat.

Test the heat by adding one cumin seed to the oil.

When onions are cooked, add tomatoes and saute until it turns mushy.

Mashed Aloo Methi Curry (Mashed Potato and fenugreek leave fry) instructions

1. Keep the methi leaves in a bowl of water and add little salt and keep for few minutes. Seperate the leaves with the water and throw away the water..

2. Boil the potatoes in the cooker for 15 minutes, After it is cooked peal the skin of the potatoes and mash it..

3. Take a kadai add little oil, jeera powder, hing until it becomes golden brown and lower the flame. Add the garlic, ginger, green chillies and red chillies keep it on a medium flame for 30 seconds.

4. Add the turmeric, salt and add the methi leaves and cook for 30 seconds. Add the mashed potato and mix both and keep it for 5 minutes..

5. Serve the Aloo Methi with Roti..

Next add the methi leaves and saute for a couple of minutes.

Add mashed potatoes, salt, sambar powder, turmeric and a cup of water.

Kasuri Methi Aur Aloo Rasedar Recipe is an easy to make potato dish with the goodness of dried fenugreek leaves.

It is spicy and tangy making it a perfect accompaniment to be had with parathas or puri's.

The dried fenugreek leaves (kasuri methi) adds a wonderful flavour to the dish.