Methi Dum Aloo Fenugreek Indian Spicy Potatoes
Transform your weeknight dinner with the vibrant and aromatic flavors of Methi Dum Aloo, a classic Indian curry featuring tender baby potatoes simmered in a luscious, spice-laden gravy. Fresh fenugreek leaves (methi) lend a unique, slightly bitter depth that balances perfectly with the warmth of cumin, garam masala, and rich tomato-yogurt base, while dried kasuri methi amplifies the earthy undertones. Lightly fried golden potatoes soak up this flavorful medley, making it the ultimate comfort food. Ready in just under an hour, this vegetarian delight pairs beautifully with naan, paratha, or basmati rice, offering a wholesome, restaurant-quality meal at home. Perfect for fans of authentic Indian cuisine, “fenugreek Indian spicy potatoes” is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 100 grams Fenugreek leaves (methi), fresh and chopped
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 4 tablespoons Yogurt, whisked
- 4 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Wash the baby potatoes thoroughly and boil them until fork-tender (about 10 minutes). Once cooled, peel the skin and keep them aside.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Lightly fry the boiled potatoes until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add cumin seeds and let them sizzle for about 30 seconds.
Add the minced garlic and ginger, sauté for a minute until fragrant.
Add the chopped onion and cook until soft and golden brown, around 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute to toast the spices.
Add the tomato puree and cook until the mixture thickens, approximately 5-7 minutes.
Lower the heat and add the whisked yogurt slowly, stirring continuously to avoid curdling.
Add the chopped fenugreek leaves (methi) to the pan and cook for 3-4 minutes until wilted.
Return the fried baby potatoes to the pan and stir well to coat them with the spice mixture.
Pour in 1 cup of water, cover, and let the potatoes simmer for about 10 minutes on low heat, allowing the flavors to meld.
Stir in the garam masala and crush the dried kasuri methi between your palms before adding it to the curry. Mix well and cook for another 2 minutes.
Turn off the heat and garnish with chopped fresh cilantro, if desired. Serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3827 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
