Potato and Methi/Fenugreek leaves, enough can't be said about this combination, you have to taste it. Whether it is a dry curry or a gravy one, this combination is unbeatable. The potatoes and methi compliment each other so well, you can't taste the slight bitterness of the fenugreek leaves. If you have the potatoes, boiled, peeled and diced and the fenugreek leaves, cleaned, washed and chopped, this curry can be put together in no time. It goes very well with both rotis and rice..
Need To Have
- Potatoes - boiled, peeled and diced, 1+1/2 cups
- Chopped Methi - 1 cup
- Onion - 1 big, chopped
- Tomato - 1 medium, chopped
- Garlic - 5 small cloves, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 3/4 teaspoon
- Coriander Powder - 1 teaspoon
- Garam Masala - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Sugar - 1/2 teaspoon
- Salt - to taste
Method
Heat some oil, add the cumin seeds, when it starts sizzling, add the chopped onions and garlic and saute till the garlic turns golden and gives a nice smell.
Now add the potatoes and mix. Then add the salt, turmeric, chilly and coriander powders, mix and saute for 2 minutes.
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Now add the tomatoes and the chopped methi., mix, add 1+1/2 cups water, simmer on medium heat till the methi is cooked (for about 5 to 7 minutes). Then add the garam masala powder and the sugar, mix and cook for 2 more minutes. Remove and serve it warm with rotis.
Note
Fresh fenugreek leaves is available in Indian vegetable stores, if fresh is not available, look for frozen, otherwise do the curry with spinach instead and use 2 tablespoons of crushed kasuri methi/ dried fenugreek leaves at the end for the methi flavor which is very unique.
If the final curry is too thick, add some water and give it a boil.
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