Imagine a dish that transforms humble potatoes and fresh methi leaves into a culinary masterpiece that will make your taste buds dance with joy! This Dry Aloo Methi Curry is not just another Indian recipe; it's a vibrant, aromatic journey that brings the heart of traditional Indian cooking right to your kitchen. Packed with bold spices and a perfect balance of textures, this quick and easy curry promises to elevate your home cooking from ordinary to extraordinary in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 3 medium potatoes, cubed
- 1 cup fresh methi leaves, chopped
- 1 onion, sliced
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp oil
- Salt to taste
Instructions
- Wash and peel the potatoes, then cut them into small, uniform cubes approximately 1-inch in size to ensure even cooking.
- Clean and thoroughly wash the fresh methi leaves, removing any tough stems. Chop the leaves finely and set aside.
- Peel and slice the onion into thin, uniform slices. Finely chop the green chilies, removing the seeds if you prefer less heat.
- Heat oil in a large non-stick or heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add sliced onions and green chilies to the pan. Sauté until the onions turn translucent and start to turn golden brown, approximately 3-4 minutes.
- Add the cubed potatoes to the pan. Sprinkle turmeric powder, red chili powder, and salt. Mix well to coat the potatoes evenly with the spices.
- Cover the pan and cook on medium-low heat, stirring occasionally to prevent sticking. Cook for about 10-12 minutes until potatoes are almost tender.
- Add the chopped methi leaves to the pan. Stir gently to combine with the potatoes and spices. Cook uncovered for an additional 5-7 minutes.
- Continue cooking until potatoes are completely cooked, methi leaves are wilted, and the curry appears dry with a slight golden crust.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld. Serve hot with roti, paratha, or rice.
Tips
- Choose Fresh Ingredients: Use fresh methi (fenugreek) leaves for the most vibrant flavor and maximum nutritional benefits.
- Potato Preparation: Cut potatoes into uniform cubes to ensure even cooking and consistent texture throughout the dish.
- Spice Control: Adjust green chilies and red chili powder according to your heat preference. Remove seeds for a milder version.
- Pan Selection: Use a non-stick or heavy-bottomed pan to prevent sticking and ensure even heat distribution.
- Cooking Technique: Cook on medium-low heat and stir occasionally to prevent burning while allowing potatoes to become tender and develop a slight golden crust.
- Freshness Matters: Add methi leaves towards the end of cooking to preserve their vibrant color and prevent them from becoming bitter.
- Resting Time: Allow the curry to rest for a few minutes after cooking to let the flavors meld and intensify.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
