Aloo Methi Recipe | Fenugreek & Potato Curry | Gujarati Methi ni Bhaji nu Shak | Methi Aloo Sabzi

Are you a fan of Methi Bhaji (Fenugreek Leaves)? I am!! I love the flavour that these greens impart to any dish, so a dish which has this as the main ingredient is divine!

Here, I will show you how I make Methi ni Bhaji Nu Shak at home - a Gujarati version of Aloo Methi. It's so delicious that my mouth is watering as I write this! ENJOY!!

https://youtu.be/dLjeTrj7euM

Aloo Methi Recipe Cooking Time: 20 Minutes (Approx)

Serves 2-3 People

INGREDIENTS

• 140g Frozen Methi Leaves (defrosted at room temperature)

• 80g Chopped Onions (1 Medium Onion)

• 80g Chopped Tomatoes ( 1 Medium Tomato)

• 140g Diced Potatoes (2 Medium Potatoes)

• 2 TBSP Oil

• 1/2 tsp Cumin Seeds

• 1 tsp Ginger-Garlic Chili Paste

• 3/4 tsp Salt

• 1/8 tsp Turmeric

• 1/4 tsp Red Chili Powder

• 1 tsp Coriander-Cumin Powder

METHOD

Heat a non-stick frying pan on a medium-high heat for a few seconds, then add the oil and let it heat up for a few seconds.

Then add the cumin seeds and let them sizzle for about 20 seconds but make sure they don’t burn.

Add the chopped onions and cook them until they soften up a bit.

Then add the diced potatoes and all the spices and stir to mix this in well. Reduce the heat to a medium low heat and cover the pan.

Let this cook on a low heat until the potatoes are cooked about 80% through.

Add the fenugreek leaves to the potatoes. If you feel like you need to add some water, you can add 1-2 TBSP at this time, but the frozen fenugreek leaves will release a little moisture naturally.

Once the potatoes are cooked through, add the tomatoes and let them soften.

Taste the curry to see if you need to add any more salt or seasoning. Let the curry cook for at least 5 minutes more if you add any seasonings.

Serve hot with roti, rice, kadhi or dal.

Note: This recipe serves 2-3 people, so go ahead and multiply the ingredients for more servings!