Recipe – Aloo Methi in Tomato Gravy / Potato Fenugreek in Tomato Gravy


Prep Time: 10 minutes

Cooking Time: 30 minutes

Serve: 2


  • Potato: 2 medium sized
  • Dry Methi leaves (Fenugreek Leaves): ½ cup
  • Tomato: 2 medium sized
  • Ginger: crushed or paste, ½ teaspoon
  • Green Chili: crushed or paste, ½ teaspoon
  • Oil: ½ Tablespoon
  • Cumin Seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required for the grave


  • Boil potato 80%, peel and cut into cubes.
  • Dry roast tomato, ginger and chili and blend to make a smooth paste.
  • Heat oil in a pan, add cumin seeds and when it changes color, add potato cubes, salt and turmeric powder. Sauté for 2-3 minute.
  • Add tomato, ginger, chili paste, red chili powder, coriander powder and garam masala powder. Mix well and cook it for another 1-2 minutes. Add water as you need the gravy consistency. Boil the gravy.
  • Crush the dry Methi leaves and spread on top of the gravy. Cover the pan and cook for 2-3 minutes
  • Turf off the heat.

Cook’s Note

  • If you are using fresh Methi leaves, add in pan while adding potatoes, so that it cooks well.


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