Potato fenugreek recipe (Aloo methi ki sabzi)

 Hello friends !

Today we will make a extremely delicious recipe,  that is Aloo methi curry recipe.

Let's do it  !!

Aloo methi recipe:

Cooking time : 40 minutes 

Servings : 4 persons

Utensils used:

    1 pot or Karahi or frypan 

    1 ladle

    1 teaspoon

    1 tablespoon 

Ingredients:

1. Potatoes: 5 medium size 
2. Dried fenugreek leaves (kasuri Methi) : 4 tablespoons 
3. Refined oil : 2 ladles
4. Curd : 2 ladles 
5. Lemon : 1/2 medium size 
6. Indian bay leaf ( tej patta ) : 1
7. Garlic : 6 pieces finely chopped or paste 
8. Ginger : 1/2 tablespoon finely chopped or paste 
9. Ginger julienne: 1 tablespoon 
10. Amchur powder: 1/2 teaspoon 
11. Onions : 2 medium size finely chopped or paste 
12. Cumin seeds ( Jeera ) : 1/2 teaspoon 
13. Coriander powder: 1 tablespoon 
14. Kashmiri lal mirch powder: 1/2 teaspoon 
15. Red chilli powder: 1/2 teaspoon
16. Black pepper powder : 1/2 teaspoon 
17. Tomatoes: 2 medium size finely chopped or paste 
18. Green chillies: 4 finely chopped 
19. Garam masala: 1/2 tablespoon 
20. Fresh coriander: 1 tablespoon finely chopped 
21. Salt : according to your taste 
22. Water: 1 litre 

Preparation:

• Peel off skin of all potatoes and cut into long but  not thick pieces.Finely chop 6 pieces of  garlic, 1/2 tablespoon of ginger, 2 onions , 4 green chillies and 2 tomatoes.

Procedure:

• To prepare masala, pour  2 ladles of refined oil in a pot or Karahi or frypan  at medium flame.  When oil becomes hot,  add 1 tej patta, 1/2 tablespoon cumin seeds, garlic ginger and onions. Saute for 5-6 minutes on medium flame . Cover the lid and cook for 5 minutes on low flame. When onions become translucent,  add turmeric powder,  coriander powder,  red chilli powder and  Kashmiri lal mirch powder. After 1 minute, add 2 finely chopped tomatoes or paste and add salt. Now, whisk the curd and put into masala and stir quickly. At low flame  Saute for 5 minutes on medium or high flame. Cover lid and cook for 5 minutes. However, in between keep checking if masala is sticky or dry. If it is sticky or dry, add 1-2 tablespoons of water after every 2-3 minutes. 
• When oil separates from masala, then add potatoes in  it. Add dried fenugreek and 2 round thin lemon slices. Saute Potatoes with masala for 15-20  minutes on medium high flame. When you saute check if potatoes become soft. When they become soft, Add 1 litre water to cook potatoes for 15 minutes. Now, potatoes are also soft. Turn off the gas. Add garam masala, ginger julienne,  2 finely chopped green chillies and 1 tablespoon finely chopped fresh coriander for garnishing. 
• Recipe is ready to serve. 

I am sure that you will keep licking your fingers because this recipe is too much delicious .

Fir suggestions and comments  , kindly write in 'post  a comment' section.