Friday 5 September 2014

Aloo Methi (Potato and Fenugreek Curry)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The quote below perfectly sums up this dish of Aloo Methi which is a curry made with potatoes and fresh fenugreek

It's really delicious and vegetarian (yay!). Aloo Methi, for me, sums up the Punjabi cuisine in a single bite - fresh ingredients spiced to perfection!

Fenugreek, previously: Pan-Fried Lemon Chicken BreastMums' Roast ChickenSaag (Creamed Spinach Curry)Chicken Tikka MasalaPotatoes, Carrots and Peas Curry

A Simple List of Ingredients:

1. Onions
2. Vegetable Oil
3. Fresh Fenugreek
4. Tinned Tomatoes
5. Garlic
6. Ginger
7. Salt
8. Red Chilli Powder
9. Ground Cumin
10. Ground Coriander
11. Ground Turmeric
12. Baby Potatoes
13. Butter

Bismillah, let's begin!

First, prepare the fenugreek. Take 4 bunches of Fresh Fenugreek and remove the stalks.

Chop the leaves and give them a wash. Set aside.

Grab 3 Onions. Peel and slice them.

Pour 1/2 cup of Vegetable Oil into a pan and heat up.

Add the chopped onions and fry.

Fry on a low-medium heat until light brown.

Into a blender, pour 1/2 tin of Plum Tomatoes - about 200 grams.

Along with a splash of Water.

Throw in 1/2 Garlic Bulb, peeled and 1 inch Ginger piece, peeled

Blend until smooth.

Pour into the pan.

Stir in and keep the heat on medium.

Add 1 teaspoon of Salt.

1 teaspoon of Red Chilli Powder (or to taste)

1 and 1/2 teaspoons Ground Cumin

2 teaspoons Ground Coriander

1/2 teaspoon Ground Turmeric

Stir the spices in to wake them up.

Stir and fry on medium heat until the oil rises.

Then, add the fresh fenugreek.

Stir the leaves in.

Bring to the boil. Cover and simmer on the lowest heat for 20 minutes.

Then, add in 10 Baby Potatoes, peeled and sliced in half.

Along with an extra 1/2 teaspoon Salt. Cover and simmer on low again for 10-15 minutes until the potatoes are cooked.

Once cooked, turn the heat to medium and dry the curry out.

Finally, stir through 2 tablespoons of Butter.

Serve up with rice, roti or naan.

Full Written Recipe:

Aloo Methi (Potato and Fenugreek Curry)

Ingredients – serves 4-6 people
3 Onions, peeled and sliced
4 bunches Fresh Fenugreek (Methi), leaves only, chopped and washed (the stalks are too bitter)
½ cup Vegetable Oil
½  Garlic Bulb, peeled
1 inch Ginger piece, peeled
1 teaspoon Salt
1 teaspoon Red Chilli Powder (or to taste)
1 and ½ teaspoon Ground Cumin
2 teaspoons Ground Coriander
½ teaspoon Ground Turmeric
10 Baby Potatoes, peeled and sliced in half
½ tsp Salt
2 tablespoons Butter


Prepare the fenugreek leaves, and set aside.

In a large pan, heat the oil. Fry the sliced onions in the oil until light brown.

Blend the tinned tomatoes with the garlic and ginger. Add a splash of water to help it along.

Pour the tomato mixture into the pan, and stir. Add all the spices and the 1 teaspoon of salt. Stir and fry until the oil rises.

Add in the washed and chopped fenugreek leaves, and bring to the boil. Simmer on the lowest heat for 20 minutes.

Prepare the baby potatoes.

After 20 minutes, add the chopped potatoes and the extra ½ teaspoon of salt. Simmer again for 10-15 minutes or until the potatoes are cooked through.

Then, turn up the heat to medium and dry the curry out by stir frying.

Finally, add the butter, and stir through to melt.

Serve with roti or naan.

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Keep me in your duas, please,


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