Wash 2½ cups chopped fenugreek leaves in water. Drain them and keep aside.
Heat oil in a kadai or pan over medium flame. Add 1/2 teaspoon cumin seeds.
when they begin to turn light brown, add 1½ cups chopped potatoes and salt.
Mix well and sauté for a minute. Add 2 tablespoons water.
Cook covered until potatoes turn soft, for around 7-8 minutes. Stir in between 1-2 times to prevent them from sticking.
When potatoes are cooked, remove the lid. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon coriander powder.
Add 2½ cups chopped fenugreek leaves and salt(only for fenugreek leaves). Mix well.
Cook until fenugreek leaves shrinks and excess water evaporated. It will take around 5-7 minutes.
Turn off the flame and transfer curry to a serving bowl. Dry aloo methi curry is ready. Serve it hot.
Tips and Variations:
- Add 1/2 teaspoon sugar and 1 teaspoon lemon juice for a mild sweet, tangy and spicy taste.
Taste: Spicy with nice flavor of fenugreek leaves.
Serving Ideas: It can be served with phulka or chapati, onion raita and dal tadka for healthy and stomach filling lunch or dinner.