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SINDHI METHI ALOO / FENUGREEK POTATO

Sindhi Methi Aloo (Fenugreek Potato Curry) is a very easy, healthy, and a delicious recipe from rich Sindhi Cuisine. Fenugreek is a herb with a nutty, bitter flavor with great health benefits. This is one herb that I just love to have at all times, be it fresh fenugreek or the dried leaves also known as Kasuri Methi. It just adds so much flavor to any recipe. Fenugreek leaves must be cooked properly to avoid the bitter taste. Some of the Indian recipes I use Fenugreek leaves in include Sindhi Methi Aloo, Methi Matar Pulao, Methi Paneer, Methi Paratha, Methi Chicken, and the list can go on.
I am using fresh Fenugreek leaves today for the recipe, you can make the same using dried leaves, but the quantity will differ. Please keep in mind that the dried herbs have a stronger flavor than the fresh ones, and must be used accordingly. Most importantly, when using any fresh greens is to clean them thoroughly. I soaked the Fenugreek leaves in water for 15 min, and triple washed it. Let it sit in colander for the water to drain and then use it in the recipe.
Sindhi Methi Aloo / Fenugreek Potato


SINDHI METHI ALOO / FENUGREEK POTATO CURRY
Course: Side Dish
Cuisine: Indian
Keyword: sindhi methi aloo, fenugreek potato
Diet: Vegetarian
Method: Instant Pot / Pressure Cooker / Stove Top
Servings:  6
Author: Jyoti Behrani

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Prep Time
15 min
Cook Time
10 min
Total Time
25 min

Ingredients:
1 medium size bunch Fresh Fenugreek Leaves, finely chopped
1 medium size bunch Fresh coriander, chopped
3 medium size tomatoes, chopped
3 medium size potatoes, cubed into 1 inch
2 green chili (optional), chopped
1 – 1/2 inch ginger, chopped
10 to 12 cloves garlic, mined
4 TBSP oil
1/2 TBSP fresh lime juice (optional)
handful of fresh coriander for garnish
water 1/3 cup (or as needed)
Dry Spices:
1 – 1/2 TBSP coriander powder
1/2 TBSP red chili powder (optional)
1/2 TBSP turmeric powder
1 TSP amchur powder  / Dry mango powder / 1/2 TBSP lemon juice (optional)
Pinch of asafeotida or hing
Salt to taste

Instructions for Instant Pot Cooking:
Step 1: Turn on saute Mode. Add oil, chopped ginger, garlic, green chili, saute till the raw smell of garlic is no more for 3 to 5 min
Step 2: Add chopped tomatoes, dry spices, salt to taste, saute till you see some oil separate from tomatoes. Around 5 to 7 min.
Step 3: Add chopped Fenugreek leaves, coriander leaves, saute for few min.
Step 4: Add chopped potatoes, mix well. Depending upon the moisture from the tomatoes, add water. I have added around 1/3 cup of water. Mix well. Switch to Manual mode 1 min, vent sealed.
Step 5: Let pressure release naturally, around 10 min. Add lime juice (optional), garnish with cilantro, serve hot.

Instructions for Pressure Cooker Cooking:
Step 1: On a high heat, in a pressure cooker add oil, chopped ginger, garlic, green chili, saute till the raw smell of garlic is no more for 3 to 5 min
Step 2: Add chopped tomatoes, dry spices, salt to taste, saute till you see some oil separate from tomatoes. Around 5 to 7 min.
Step 3: Add chopped Fenugreek leaves, coriander leaves, saute for few min.
Step 4: Add chopped potatoes, mix well. Depending upon the moisture from the tomatoes, add water. I have added around 1/3 cup of water. Mix well. Close the pressure cooker, after first whistle, lower the heat and cook for 1 min.
Step 5: Let pressure release naturally, around 10 min. Add lime juice (optional), garnish with cilantro, serve hot.

Instructions for Stove Top Cooking:
Step 1: On a high heat, in a pot add oil, chopped ginger, garlic, green chili, saute till the raw smell of garlic is no more for 3 to 5 min
Step 2: Add chopped tomatoes, dry spices, salt to taste, saute till you see some oil separate from tomatoes. Around 5 to 7 min.
Step 3: Add chopped Fenugreek leaves, coriander leaves, saute for few min.
Step 4: Add chopped potatoes, mix well. Depending upon the moisture from the tomatoes, add water. I have added around 1/3 cup of water. Mix well. Cover the pot with a lid and cook till potatoes are done.
Step 5: Add lime juice (optional), garnish with cilantro, serve hot.

Note(s):
  1. Sindhi methi aloo is a semi-dry subzi. You can adjust the consistency as per desired. Add less water if you like more dry subzi.
  2. Adjust spiciness as per taste.
  3. Frozen or dry methi may be substituted in this recipe.
  4. Food processor may be used to chop the vegetables.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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