Name: Potato-Methi Curry
Prep time: 20 min
Total time: 20 min
Ingredients: 2 nos Potatoes (big); 2 bunches Fenugreek leaves (Uluva); 3 tsp Oil; 2 - Onions (chopped); 5 tsp Garlic (finely chopped); 2 tsp Ginger (finely chopped); 2 nos Tomato (pureed in a blender, medium); 2 tsp Chilly powder; 1 tsp Turmeric powder; Salt (As reqd); Pav (bhaji masala - 1 tsp); 1 tsp Mustard seeds; Curry leaves (A few); Coriander leaves for garnishing

Potato-Methi Curry

Potatoes & Fenugreek(Uluva/Methi) leaves in tomato gravy

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

2 nos Potatoes big
2 bunches Fenugreek leaves Uluva
3 tsp Oil
2 - Onions chopped
5 tsp Garlic finely chopped
2 tsp Ginger finely chopped
2 nos Tomato pureed in a blender, medium
2 tsp Chilly powder
1 tsp Turmeric powder
Salt As reqd
Pav bhaji masala - 1 tsp
1 tsp Mustard seeds
Curry leaves A few
Coriander leaves for garnishing

Instructions

Boil the potatoes & keep it aside after cutting into cubes.
Heat oil in a pan or a kadai.
Add mustard seeds and when they crackle, add curry leaves.
Add ginger and garlic and fry, till they become slightly brown in colour.
Add onions and fry, till golden brown.
Add tomato paste followed by 1 glass of water.
Cover with the lid and cook for 2 - 3 mins.
Open the lid and add all the remaining masalas.
Add the potato cubes amd mix well.
After 5 mins, add the fenugreek or methi leaves.
Cover and cook for another 5 mins.
Add coriander leaves and switch off the flame.
Keep it in the kadai for some more time, before serving.
:- Serve with chappathis or rice.
:- If you want, you can add a tsp of lemon juice to it.

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Potato-Methi Curry