ALOO METHI RECIPE | POTATO AND FENUGREEK CURRY

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ALOO METHI RECIPE | POTATO AND FENUGREEK CURRY

This aloo methi recipe is a bit different from more popular dishes like dum aloo or aloo gobi as it combines the texture of parboiled-then-pan-fried potatoes with the awesomely commanding presence of methi (fenugreek) leaves. The combo of skillet-cooked potatoes, Indian spices, and fenugreek is fantastically unique and downright addictive.

Ingredients:

2 lbs russet potatoes, diced into medium chunks
1 large onion, sliced
25 g cashews (18 cashews)
1 tsp cumin seeds
2 dried red chilies
dash asafoetida (hing)
2 tbsp butter
1 tsp garlic paste
1 tsp ginger paste
2 tbsp Maggi spicy chilli sauce
1/2 tsp turmeric
1/2 tsp garam masala
2 green chilies, sliced
80 g frozen methi leaves (1/2 cup)
1 tsp salt
1/2 tsp black pepper

Full recipe: ALOO METHI RECIPE | POTATO AND FENUGREEK CURRY

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