Aloo Methi is a very popular Punjabi style dry curry made of potatoes and fresh fenugreek leaves. But here I prepared this dish using kasuri methi (dry fenugreek leaves). It goes very well with chapattis or any Indian bread. It is a simple and a delicious side dish which can also be relished with rice.
- 4 potatoes, boiled
- 3 tbsp. kasuri methi (dry fenugreek leaves), crushed
- 3 tbsp. oil
- 1 tsp. butter
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 tsp garlic, choppe
- 1-2 green chilies, chopped
- 1 tsp. chili flakes
- 1/4 tsp. asafoetida
- 1/2 tsp. turmeric powder
- 1/ 2 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tsp. chopped fresh red chilies to garnish.
Chop the boiled potatoes into cubes and keep aside. Heat 2 tbsp. oil in a non-stick pan and saute the potatoes till they are slightly browned. Drain and keep aside.
Heat the remaining oil and butter. Temper with cumin seeds. Saute for a few seconds. Then add the onion, ginger, garlic and green chilies. Fry till light brown in colour.
Now add the fried potatoes, chili flakes and all the powdered spices. Mix well and fry on medium flame for 2-3 minutes.
Add the crushed kasuri methi and continue to saute on medium flame for a minute. When done, sprinkle some chopped fresh red chilies and serve as a side dish with either chapattis or rice.
Saute the boiled potatoes till lightly browned.
Temper the oil and butter with cumin seeds.
Add the onion, ginger, garlic and fresh chilies. Saute till light brown.
Add the fried potatoes, chili flakes and all the powdered spices. Mix well.
Add the kasuri methi and continue to stir fry a minute.
Serve, garnished with fresh red chilies.