Menthikura Bangaladumpa-Methi Aloo-Fenugreek Potatoes

This food is low in Sodium, and very low in Cholesterol. It is also a good source of Protein, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber and Iron.
Preparation time:40 minutes

4 Cups of peeled and cubed potatoes
2 tablespoons oil
1/2 teaspoon cumin seed
1/2 medium onion diced
4 red chilies
1/4 teaspoon turmeric
1 tablespoon coriander powder
2 cups fenugreek leaves
1 teaspoon chana dal
1 teaspoon urad dal
1/2 cup mint leaves
1 teaspoon salt
1/4 teaspoon red chili powder
6 Green chilies
1/2 teaspoon amchur

1.Boil water until it bubbles continuously ,add some salt to it and add the potato cubes to it. Microwave on high for 10-12 minutes. Your potatoes should be cooked but still firm enough to retain shape. Drain the water completely.
2.In a different pan boil the methi leaves, green chilies and pudina leaves until soft.
3.Grind this into a smooth mixture.
4.Heat oil in a different pan over medium-high heat. Add Chana dal and Urad Dal until they turn light brown.
5.Add the cumin seeds, red chilies, mustard, curry leaves and turmeric and stir until curry leaves splutter.
6. Add Onions and stir.
7.Add the potatoes, dhaniya, salt, amchur and red chili powder. Mix it well.
8.Add the fenugreek leaves paste and stir gently. Let it cook until potatoes and fenugreek are cooked.
This preparation tastes great with rice and roti.


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