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Hot Potato Roast with Fenugreek Leaves (Aloo-Methi Curry/Roast ) (potato fenugreek leaves curry) (vendhaya keerai-urulai curry/roast)

March 6, 2013

This is a very nutritious high calorie side-dish/subzi which can be eaten with rice/roti or with just plain yoghurt.


Potato – 500 gms boiled, cubed

Methi/fenugreek leaves/vendhaya keerai – big size leaves – 1 bunch

onion/tomato – 1 each

garlic flakes 2-3 crushed

curry leaves

coriander leaves

mustard seeds, cumin seeds – for garnishing

a table spoon of heart-friendly cooking oil – 1 tbsp; if you are using a non-stick pan, you may need to use only 1/2 a tbsp on cooking oil

Madras sambhar/curry powder – 3 tsp (or alternately a mix of Red chili powder) – 2-3 tspns and Dhania/Coriander seeds powder – 2-3 tsp)

Garam Masala powder – 1/2 tsp optional

turmeric powder – 1/2 tsp

salt to taste


Boil potatoes and peel and cube and keep aside.  Slice the onion and tomato and crush the garlic flakes.  Rinse the fenugreek/methi leaves/vendhaya keerai thoroughly in water 2-3 times and keep aside.  Take a tbsp of cooking oil in a shallow thick-bottomed pan/karai and heat it.  Add 1/2 tsp of mustard and cumin seeds and wait for them to crackle.  Add the sliced onions and garlic and curry leaves and shallow fry to golden brown.  Add the tomatoes next.  Turning 1-2 times, add the washed fenugreek/methi leaves and keep turning until the leaves wilt.  Add curry powder, dhania powder, masala powder, salt and turmeric powder and mix everything well.  Add the boiled potatoes and keep roasting on low flame until the potatoes turn to golden brown.  Add washed and chopped coriander leaves for garnishing.  Take off the flame – and now we have yummy ‘Aloo Methi curry’ or ‘Aloo Methi’ roast which goes well with rice/parathas/bread equally well. Or this dish can just be had with a bowl of plain yoghurt!  Wonderful dinner !


From → Vegetarian

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