Delicious Aloo Methi Gravy: A Comforting Potato Dish You’ll Love
Aloo Methi Gravy is a comforting and flavorful dish that combines the beloved taste of potatoes with the unique aroma of fenugreek leaves. This simple recipe features fresh methi, potatoes, and a blend of spices that create a delicious gravy perfect for serving with your choice of roti. Not only is it easy to prepare, making it ideal for weeknight dinners or special occasions, but it also offers nutritional benefits thanks to the health properties of fenugreek. Try making Aloo Methi Gravy at home to enjoy this delightful combination that will warm your heart and satisfy your taste buds!
Ingredients
- 12-15 baby potatoes washed and cleaned
- 1 ½ tsp green chili paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ¼ tsp hing asafoetida
- salt to taste
- 3-4 tbsp cooking oil
- 3-4 tbsp fenugreek seeds
Instructions
Prepare the Potatoes
- Start by washing and cleaning the 12-15 baby potatoes. You can leave the skin on for added texture and flavor. Cut them in half or quarters if they are larger.
Make the Spice Mixture
- In a small bowl, combine 1 ½ tsp green chili paste, 1 tbsp garlic paste, ½ tsp turmeric powder, 1 tbsp coriander powder, ¼ tsp hing, and salt to taste. Mix well and set aside.
Cook in the Pressure Cooker
- In a pressure cooker, heat 3-4 tbsp cooking oil over medium flame. Add 3-4 tbsp fenugreek seeds and sauté for a minute until they become fragrant. Then, add the prepared spice mixture along with the halved baby potatoes. Stir everything together.
- Pour in enough water to cover the potatoes partially. Close the lid of the pressure cooker and cook for about 5 minutes on medium flame.
- After 5 minutes, carefully open the lid and check if the potatoes are fully cooked. They should be tender but not mushy.
Serve
- Once cooked, serve your Aloo Methi Gravy hot with your choice of roti for a delicious meal.