Potato Fenugreek Curry/Aloo Methi

• Vegan
• Gluten free

• Produce

  • 2 Chillies, green
  • 3 Garlic cloves
  • 1 Half inch Ginger
  • 4 Potatoes

• Baking & Spices

  • 1/2 cup Fenugreek leaves/kasoori methi
  • 1 tsp Garam masala
  • 1 tsp Mustard seeds
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on cookilicious.com

Description

Ingredients

• 4-5 potatoes
• Half inch ginger
• 3-4 garlic cloves
• 2-3 green chillies
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1/2 cup fenugreek leaves/kasoori methi
• 1 tsp garam masala
• Salt as needed

Directions

• Mince garlic, ginger and green chillies using a mortar and pestle. Cut potatoes in cubes using this chopper. Heat oil in a pan. Temper mustard seeds and cumin seeds. Then add the minced ginger-garlic-chillies mixture. Saute for 1-2 minutes or till the raw smell of garlic disappears. Then add turmeric powder, potatoes and salt. Mix and saute for 4-5 minutes till the potatoes are nice and soft. Next add the dried fenugreek leaves/kasoori methi to the mix. Toss the curry and saute for another minute. Lastly add garam masala, mix and saute for another minute. Take it of the flame and its ready to be served. Simple Potato Fenugreek Curry/Aloo Methi is best served with hot roti/chapati or naan. You can also serve it with Dal and Rice.