Aloo Methi/ Potato Fenugreek Dry Curry

A classic combination of potatoes and fresh fenugreek leaves makes this one of the much loved curry by young and old alike. This delectable curry involves cooking potatoes in a mixture of onion, methi leaves along with tomatoes and other spices. Some people use tomatoes while others do not, I prefer using it as it makes the curry moister.

The fragrance and flavor of fresh fenugreek is good enough to make the curry delicious, however I add a coarse powder of fennel and coriander and make it even more appetizing.

Use fresh methi leaves instead of the frozen ones as it gives a big flavor boost to this dish. This curry tastes delicious with hot rotis/chapathis/phulkas.

Serves: 3-4 people


  • 2-3 medium potatoes
  • 1 small onion (chopped )
  • 2 medium ripe tomatoes (chopped)
  • 2 cups of fresh methi/fenugreek leaves (stems removed)
  • A pinch or two turmeric powder
  • 1 tsp red chilli powder (optional)
  • ½ Tbsp grated ginger
  • 2-3 green chillies
  • 1 tsp mustard seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander seeds/dhaniya
  • 1 tsp cumin seeds
  • Oil
  • Salt to taste


  • Peel the potato and dice it into small cubes. Boil the potato separately in sufficient amount of water along with little salt. Make sure that the potato is not completely cooked.
  • Powder the fennel seeds and coriander seeds together coarsely.
  • Clean the fenugreek leaves and chop it finely. Make sure the stems are removed.
  • Take a heavy bottom pan; add about 2 Tbsp of oil. Add mustard seeds, cumin seeds and let it splutter.
  • Add the grated ginger diced onions and sauté until it turns transparent. Add the chopped fenugreek leaves and stir until it is almost cooked.
  • After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
  • After the tomato is slightly cooked, add the cooked potato to this and mix well.
  • Add the coriander fennel powder, salt and oil if necessary and make sure the potato is completely coated. Stir until potato is cooked.
  • Serve hot along with roti or hot daal/yogurt rice.

Quick and easy Boondi Raita

Boondi Raita is a traditional North Indian raita, served during festivals and weddings.

It is one of the quickest raita to make. It is especially easy if you have the store bought boondi stacked up in your pantry. We usually have one type of boondi in our house and so it is easy to prepare. This serves well with rice dishes like pulao etc.


  • 4-5 Tbsp Boondi (salty and spicy)
  • 1 cup yogurt/curd
  • 1/2 tsp red chilli powder
  • ½ tsp chaat masala
  • 1 Tbsp chopped coriander for garnishing
  • Salt for taste


  • In a bowl, beat the yogurt until it is even and fluffy. Add little water or milk if it is too thick.
  • Note: After adding the boondis the yogurt will become thick, so it is better to keep this yogurt with a buttermilk consistency.
  • Add red chilli powder, chaat masala and salt to yogurt and whisk well.
  • Add the boondis and stir it in gently.
  • Garnish with coriander leaves and serve immediately. You can refrigerate it if you want, but we prefer this warm.

Black beans and Corn in baked wonton cups


Wonton wrappers are not just for dumplings but they can be used for so much more. These easy to bake, low-fat wonton cups make a cute base for numerous appetizers. I love this finger food as there is no need for plate, fork or spoon. The filling that goes inside is the one that defines the dish. 

You are limited by your imagination when it comes to filling. You could use fruit pudding, spinach cheese, tomato cheese olives, coleslaw, plain salsa, mango salsa, salad or just fruits etc. However for this dish I chose the basic filling of black beans, corn and salsa. 

If you prefer the Indian way then you could use these cups as substitute for the puri (that is used in chaat) and make low-fat pani puris/ Golgappas (similar to the one that I have posted here). You can add dry potato sabji and make a savory appetizer. You can add coconut jaggery filling and turn this into a neat dessert.



  • 15-20 wonton wrappers ( I used this)
  • 2/3 cup chunky salsa
  • 1-2 jalapenos (diced)
  • 1 small cup whole kernel corn
  • 1 small cup black beans ( drained, rinsed)
  • 1/4 cup sour cream (optional)
  • 1 medium tomato (diced)
  • 1 small onion (chopped)
  • Handful of chopped cilantro
  • 1-2 Tbsp Oil for brushing/ cooking oil spray 


Preparing the wonton cups:  

  • Pre-heat oven to 350ºF. Keep the wonton wrappers ready. Grease a muffin pan and in each grove gently fit one wrapper, lightly pressing so that it confirms to the shape.
  • Using the cooking spray, spray some oil on the inside. Continue this process with the rest of the wrappers. (If you do not have cooking spray use oil to brush the insides).
  •  Bake 8 to 10 minutes or until light golden brown. Remove from pan and cool on wire rack. 

Preparing the filling and stuffing: 

  • In a bowl, mix together the beans, tomato, onion, corn, salsa, jalapenos, corn and cilantro.
  • Just before serving, spoon the bean mixture into each of the wonton cups.
  • Top each with 1/2 teaspoon sour cream. Serve immediately.