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Aloo Methi Curry
Serves 2
10 mins
43 Kcal
Oh, aloo methi curry—comfort food's chic, laid-back cousin. Aloo methi curry is the culinary equivalent of that effortlessly cool friend who always rocks the messy bun look without trying. At its core, it's a cozy mix of tender potatoes (aloo) and the earthy, slightly bitter magic of fresh fenugreek leaves (methi). Together, they vibe in perfect harmony, creating a bold, flavorful experience that feels like a hug in every bite. What's so great about this recipe? Its simplicity. Think of it as the minimalist capsule wardrobe of your kitchen. A splash of oil, the smoky sizzle of cumin and garlic, and then you're layering in turmeric, chili powder, and a little garam masala to bring it all home. The result? A hearty, no-fuss curry that hits all the right notes. It's savory, a little bitter, and totally satisfying—ready to team up with some fluffy roti or a comforting bowl of basmati rice. This dish gets better the next day. Seriously, those flavors? They settle in, get cozy, and somehow level up overnight. Whether you're meal-prepping like a pro or just testing your curry game, aloo methi is your MVP. Methi adds that punchy personality—greens with a bit of sass—while the potatoes keep it creamy and grounding. Bonus: your kitchen is about to smell like a spice-lover's dream. Trust me, you're gonna want seconds.
Ingredients required for Aloo Methi Curry
- 2 bunch fenugreek leaves
- 2 medium potato
- Fresh coriander leaves
- 1 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 cloves
- 1/2 inch stick cinnamon
- 1 medium onion
- 4 green chili
- 1 inch ginger
- 1 cup natural yogurt
- Salt
Cooking steps for Aloo Methi Curry
- 1Aloo Methi Curry is the ultimate cozy hug in a bowl—think of it as your BFF on a chilly day. To kick off this aloo methi curry recipe, thaw 4 cubes of frozen fenugreek leaves (or wash and finely chop two bunches of fresh methi) while you cube 2 potatoes (about 400g) into bite-sized delights.
- 2In a pan, heat 1 tablespoon of oil and 1 tablespoon of butter—because why pick one when both can party? Toss in 1 teaspoon cumin seeds, 2 cloves, and half an inch of cinnamon, letting them sizzle until aromatic (read: your kitchen smells divine).
- 3Add 1 medium onion (finely chopped) and saut until golden, then throw in 4 slit green chilies and 1 inch of grated ginger.
- 4The spice parade is officially in full swing! Stir in the methi leaves and cook until the bitterness mellows, about 3–4 minutes.
- 5Enter the star ingredient: those cute potato cubes. Give them a stir, sprinkle salt to taste, and let everything mingle for a couple of minutes. Now, for the creamy magic—whisk 1 cup of thick natural yogurt until smooth and gradually add it to the pan, ensuring no curdling drama.
- 6Simmer on low heat, stirring occasionally, until the potatoes are tender and the curry turns irresistibly luscious.
- 7Garnish with a handful of freshly chopped coriander for that final pop of freshness.
- 8Aloo Methi Curry is the ultimate cozy hug in a bowl—think of it as your BFF on a chilly day. To kick off this aloo methi curry recipe, thaw 4 cubes of frozen fenugreek leaves (or wash and finely chop two bunches of fresh methi) while you cube 2 potatoes (about 400g) into bite-sized delights. In a pan, heat 1 tablespoon of oil and 1 tablespoon of butter—because why pick one when both can party? Toss in 1 teaspoon cumin seeds, 2 cloves, and half an inch of cinnamon, letting them sizzle until aromatic (read: your kitchen smells divine). Add 1 medium onion (finely chopped) and saut until golden, then throw in 4 slit green chilies and 1 inch of grated ginger. The spice parade is officially in full swing! Stir in the methi leaves and cook until the bitterness mellows, about 3–4 minutes. Enter the star ingredient: those cute potato cubes. Give them a stir, sprinkle salt to taste, and let everything mingle for a couple of minutes. Now, for the creamy magic—whisk 1 cup of thick natural yogurt until smooth and gradually add it to the pan, ensuring no curdling drama. Simmer on low heat, stirring occasionally, until the potatoes are tender and the curry turns irresistibly luscious. Garnish with freshly chopped coriander.