Tindora,Aloo and Methi Masala

Recipe by
Total Time:
35 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 3 - Potatoes (cubed)
  • 1 cup - Ivy gourd (sliced)
  • 1/4 cup - Methi leaves (chopped)
  • 1 - Onion (big and chopped)
  • 3 - Garlic cloves (crushed)
  • 1 tsp - Red chilli powder
  • 1 tsp - Coriander powder
  • Salt
  • Oil
  • 1/2 tsp - Fennel seeds

How to Make Tindora,Aloo and Methi Masala

  • Heat oil, fry the fennel seeds. Add the onions, and garlic cloves and saute until the onions turn translucent.
  • Add the ivy gourd pieces, methi leaves and cubed potatoes, cook for a few minutes.
  • Now add the red chilli powder, coriander powder and salt, and cook everything on high flame for a few minutes.
  • Sprinkle some water, lower the flame and cook well. Watch for the oil to separate.
  • Serve hot with rice or rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipe