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Masaledar Methi Aloo Recipe

Shubham Nimbalkar
Create an aromatic and flavourful Masaledar Methi Aloo with our easy recipe. Fry potatoes, saute fenugreek, and cook a delicious masala.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

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!

Video

Keyword indian cuisine