Fresh Fenugreek and Potato Curry (Methi Aloo Sabji)

Steps

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1. 1
   Prepare the fresh fenugreek: separate the leaves from the stems and discard the stems. Chop the leaves finely, then rinse thoroughly under cold water.
   ≈1:22
2. 2
   Prepare the potatoes and ginger: peel and chop the potatoes into small 1 cm pieces, and grate the ginger.
   ≈2:30
3. 3
   Heat a pan over medium-high heat and add 2–3 tablespoons of oil.
   ≈3:51
4. 4
   Add the chopped potatoes and ginger to the hot oil and stir to coat evenly.
   ≈4:15
5. 5
   Add the washed fenugreek leaves to the pan along with salt and chili powder. Mix well. No extra water is needed as the moisture from washing the leaves will provide enough liquid.
   ≈4:40
6. 6
   Cover the pan and reduce heat to low. Simmer for 10–15 minutes until the potatoes are tender and the fenugreek leaves have completely wilted down.
   ≈5:11
7. 7
   Increase the heat to high and cook uncovered for 2–3 minutes to evaporate any remaining moisture, leaving the curry dry and slightly crispy with no sogginess.
   ≈5:34
8. 8
   Serve the finished curry. If preferred, lightly mash some of the potatoes. Serve hot with Indian flatbreads like roti, chapati, or paratha.
   ≈6:37