Aloo Methi Curry Recipe/Potato And Fenugreek Leaves Curry Recipe


Ingredients : 

  1. Potato / Aloo / Urulai Kizhangu – 3 – chopped and boiled
  2. Yogurt / Thick Curd / Thayir – 2 cups
  3. Garam Masala Powder – 1 Ts
  4. Dried Fenugreek Leaves / Kasoori Methi
  5. Cumin Seeds / Seerakam
  6. Salt
  7. Oil / Yennai

To Saute and Grind to fine paste

  1. Onion / Vengayam – 1 big – finely chopped
  2. Tomato / Thakkali – 1 big – finely chopped
  3. Ginger and Garlic / Inji and Poondu – finely chopped
  4. Curry Leaves / Karuveppilai – few
  5. Coriander Seeds / Dhania – 1 Ts
  6. Dried Red Chili’s / Kaaintha Milagai – 2 or 3
  7. Pepper Cons / Milagu
  8. Turmeric Powder / Manjal Thool – 1 Ts

 

 

Method :

  1. Take a pan, add oil and heat it, add all the ingredients under “to saute and grind to fine paste” one by one and saute them well, then let the ingredients cool off, then add them to mixer grinder and make a fine paste
  2. Now take the same pan, add oil and heat it, add cumin seeds, kasoori methi, let them splutter, saute it well, then add garam masala powder, mix and saute well
  3. Then add the yogurt, mix well, also add the grinded paste, let the curry cook
  4. Add the boiled potato’s, mix well, add salt and mix, close the lid and let the curry cook well / until oil separates
  5. Then garnish with coriander leaves, the curry is ready to serve hot with chapati, naan, puri, varieties

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