Aloo Methi Masala

As skeptical as I once was towards using frozen vegetables, it has now become my fallback for a quick and easy weeknight supper. There are quite few Indian veggies, I buy frozen and frozen methi leaves just got added to the list. It is not only easy, but a healthy way to add good nutrition to your meals during the week. I find that the frozen version, is a tad less bitter too..

This recipe for aloo methi is from the book ‘100 Delicious Vegetarian Curries’ by Mallika Badrinath. This book was sent to be me by my friend Kiri, long before either of us had started blogging. The way time works..I had tried several recipes from this book, but this was the first time I had tried this one. I tweaked it a bit, but still ended up with a delicious side dish for my rotis.

Ingredients:
3 medium potatoes, boiled, peeled and cubed
1/2 cup finely chopped onions
1 cup frozen methi leaves, thawed
1 tbsp kasoori methi
1 tbsp canola oil
1/2 tsp cumin
2 green chillies, slit
2 tbsp tomato paste
3 tbsp yogurt
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste

Method:
Heat oil in a pan. Add the cumin seeds and when it splutters, add the green chillies and the kasoori methi. This infuses the oil with the methi flavor. Add the onions, salt and saute until golden brown. Add the tomato paste, chilli powder and garam masala. Add a 1/4 cup water and bring this mixture to a boil. Let it thicken and the masala gets cooked and oil seperate on top. Add the methi leaves and the yogurt. Reduce heat to a simmer and cook until the mixture thickens and comes together. Add the cubed potatoes and simmer for another 5 minutes until thick.
Serve hot with phulkas.

Verdict: This masala is not a watery curry, but is intended to be a thick gravy of methi leaves nestling the creamy potato. If needed you may add a pinch of sugar to offset the bitterness in the fenugreek leaves. I actually like the bitter undertones of these greens which portrays a nice contrast to the creamy starchy potatoes. Easy curry done in less than 30 minutes for a weeknight supper.

Sending this to ‘Veggie/Fruit of the month – Potato’, event series by Priya Mitharwal and ‘Food Palette – green’ event.

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