Alu Palak Methi, a vibrant and flavorful Indian curry, combines the earthy goodness of potatoes and spinach with the aromatic touch of fenugreek leaves (methi). This simple yet satisfying dish is a staple in many Indian households, cherished for its comforting warmth and nutritional value. The creamy texture, achieved through gently simmering the ingredients, beautifully complements the subtle spice blend, making it a perfect side dish for rice, roti, or naan. It's a vegetarian delight that's surprisingly quick to prepare, even for novice cooks.
This recipe emphasizes fresh, high-quality ingredients to unlock the full potential of Alu Palak Methi’s rich flavors. We'll guide you through each step, from preparing the vegetables to achieving the ideal consistency and seasoning. Ready to embark on a culinary journey that will leave your taste buds singing? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Frying pan
- Knife
- Cutting board
Ingredients
- Spinach: 500g
- Fenugreek
- Garlic
- Green chilies
- Coriander
- Red chili powder
- Turmeric powder
- Salt
- Potatoes: 500g
- Onion: 1 large
- Tomatoes: 3 large
- Cumin seeds
- Oil
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat oil in a pan and add chopped onions. Fry until light golden.
- Add green chilies and fry for 1 minute.
- Add spices (red chili, turmeric, salt, cumin seeds) and a little water to coat.
- Cook the spices well.
Step 2. Add Vegetables and Cook
- Add fried potatoes and mix well with spices.
- Add tomatoes and fry until slightly burnt.
- Add spinach and fenugreek. Mix well and cook for 10-15 minutes, allowing it to release its own water.
Step 3. Simmer and Reduce
- Once cooked through and fragrant, cook on high flame to reduce excess water.
Step 4. Prepare and Garnish
- Chop spinach, potatoes, onion, and tomatoes.
- Dish out and garnish with fenugreek.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- This recipe is rich in iron.
- Serve hot with puri or paratha.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw and squeeze out excess water before adding it to the curry. Frozen spinach tends to release more water during cooking.
2. What if I don't have fenugreek leaves (methi)?
While methi adds a distinct flavor, you can omit it entirely or substitute with a pinch of fenugreek powder. The curry will still be delicious.
3. How can I make the curry spicier?
Add more green chilies or a pinch of red chili powder to adjust the spice level to your preference. You can also add a small piece of ginger for extra heat.
Enjoy your delicious and healthy homemade Alu Palak Methi! This simple recipe is perfect for a weeknight meal or a special occasion. We hope you savor every bite of this flavorful Indian classic.