Discover the secret to a perfect Masaledar Methi Aloo with our easy-to-follow recipe. This simple guide breaks down the delicious process, from frying golden potatoes and sautéing fresh fenugreek to creating a rich, aromatic masala paste. We’ll show you how to layer these flavours to build a deeply satisfying gravy that will have everyone asking for seconds. Don’t miss the key steps that make this dish a standout—it’s easier than you think! Get ready to impress with this classic Indian meal that’s perfect for any weeknight dinner.
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Ingredients:
- For the Masala Paste:
- 2 small tomatoes, seeds removed and chopped
- 2 medium onions, chopped
- 7-8 cashews
- 2 green chillies
- 7 garlic cloves
- ½ inch piece of ginger
- Main Dish:
- 2 medium potatoes, peeled, washed, and chopped
- 1 small bunch of fenugreek leaves (methi), washed and chopped
- Oil, as needed
- 1 small teaspoon cumin seeds
- 2 dried red chillies
- 1 medium onion, finely chopped
- 1 teaspoon red chilli powder
- ½ small teaspoon cumin powder
- ½ small teaspoon coriander powder
- 1 small teaspoon garam masala powder
- A pinch of turmeric powder
- Salt, to taste
- Water, as needed
- 2 teaspoons butter
- Optional:
- Whole spices (1 black cardamom, 1 cinnamon stick, 2 cloves, 2 peppercorns)
- 2 tablespoons cream or milk solids (malai)
- 1 tablespoon unsour yogurt
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Instructions:
- Prepare the Potatoes:
- Heat oil in an iron pan.
- Fry the chopped potatoes until golden brown. Remove and set aside.
- Saute the Fenugreek:
- In the same pan, with a little oil, lightly saute the chopped fenugreek leaves. Set aside.
- Make the Masala Paste:
- Grind the chopped tomatoes, onions, cashews, green chillies, garlic, and ginger into a fine paste without adding water.
- Cook the Gravy:
- Heat oil in a wok.
- Add cumin seeds and let them splutter.
- Add dried red chillies and the finely chopped onion. Saute until the onion is well browned.
- Reduce the heat and add red chilli powder, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt. Mix well.
- Add the ground masala paste and saute for 2-3 minutes on medium heat until the oil separates.
- Add about ½ glass of water and mix.
- Cover and cook on low heat for 5-7 minutes.
- Add Potatoes and Finish:
- Add the fried potatoes to the gravy.
- Add a little more warm water.
- Cover and cook for another 5 minutes on low heat.
- Add the sautéed fenugreek leaves and mix well.
- Cover and cook for another 5-7 minutes.
- Add butter and mix.
- The dish is now ready to serve. This recipe is enough for 4-5 people. Enjoy!
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Masaledar Methi Aloo Recipe
Create an aromatic and flavourful Masaledar Methi Aloo with our easy recipe. Fry potatoes, saute fenugreek, and cook a delicious masala.
Ingredients
For the Masala Paste:
- 2 small tomatoes seeds removed and chopped
- 2 medium onions chopped
- 7-8 cashews
- 2 green chillies
- 7 garlic cloves
- ½ inch piece of ginger
Main Dish:
- 2 medium potatoes peeled, washed, and chopped
- 1 small bunch of fenugreek leaves methi, washed and chopped
- Oil as needed
- 1 small teaspoon cumin seeds
- 2 dried red chillies
- 1 medium onion finely chopped
- 1 teaspoon red chilli powder
- ½ small teaspoon cumin powder
- ½ small teaspoon coriander powder
- 1 small teaspoon garam masala powder
- A pinch of turmeric powder
- Salt to taste
- Water as needed
- 2 teaspoons butter
Optional:
- Whole spices: 1 black cardamom, 1 cinnamon stick, 2 cloves, 2 peppercorns
- 2 tablespoons cream or milk solids (malai)
- 1 tablespoon unsour yogurt
Instructions
Prepare the Potatoes:
- Heat oil in an iron pan.
- Fry the chopped potatoes until golden brown. Remove and set aside.
Saute the Fenugreek:
- In the same pan, with a little oil, lightly saute the chopped fenugreek leaves. Set aside.
Make the Masala Paste:
- Grind the chopped tomatoes, onions, cashews, green chillies, garlic, and ginger into a fine paste without adding water.
Cook the Gravy:
- Heat oil in a wok.
- Add cumin seeds and let them splutter.
- Add dried red chillies and the finely chopped onion. Saute until the onion is well browned.
- Reduce the heat and add red chilli powder, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt. Mix well.
- Add the ground masala paste and saute for 2-3 minutes on medium heat until the oil separates.
- Add about ½ glass of water and mix.
- Cover and cook on low heat for 5-7 minutes.
Add Potatoes and Finish:
- Add the fried potatoes to the gravy.
- Add a little more warm water.
- Cover and cook for another 5 minutes on low heat.
- Add the sautéed fenugreek leaves and mix well.
- Cover and cook for another 5-7 minutes.
- Add butter and mix.
- The dish is now ready to serve. This recipe is enough for 4-5 people. Enjoy!
