Aloo Methi Bonda Curry (Potato Fenugreek balls in gravy)

Made these Aloo methi fried Bondas (Savory potato balls)the other day for evening snack and some of the mix was left. So made a curry and a fresh batch of Bondas to make a kofta kind of curry main dish!

So its a double recipe post :)) Methi(Fenugreek) can be replaced by Spinach or some other greens or some cilantro. I am not a big fan of Besan(Chickpea flour), or maybe its just the one that we get from the Indian store that always upsets my stomach. That reminds me, that I have to try the Bob’s Red Mill Garbanzo Bean flour I got recently(which seems to have mysteriously disappeared in one of the kitchen storage areas), and try some chilla and other besan recipes to see how different it is!

One Year Back: Yummy Mughlai Veggie Biryani

• 1 boiled medium potato mashed
• 1/4 cup chopped onions
• 1 Serrano chili pepper chopped
• handful of fresh Methi/Fenugreek leaves chopped( or any greens)
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder (or to taste for spice)
• For the batter used for coating
• 3 tablespoons besan( Chickpea/gram flour)
• 1/2 teaspoon salt
• 1 garlic clove
• 2 teaspoons oats
• water

• 1/2 cup onion chopped
• 2 tomatoes chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon garam masala or (1/4 teaspoons each of mustard seeds, coriander powder, cumin powder, 1 bay leaf and a few fennel seeds)
• 2 teaspoons oil
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon sugar
• red chili flakes to taste
• cilantro for garnish

1. Mash the potatoes and add everything else except ingredients for the batter. Mix well, taste to check for salt and spices, adjust and mix. Make small balls and keep aside.
2. To make the batter, blend the besan, oats, garlic, salt and some water. Add water a tablespoon at a time to get a thick pasty consistency.
3. Dip the balls in the batter and deep fry them on medium heat. Serve these balls as snack with cilantro chutney, or tomato ketchup,

1. Heat oil in a medium deep pan on medium heat.
2. Add garam masala and turmeric and mix for a few seconds.
3. Add in the onions and let cook for a few minutes until translucent
4. Add in ginger garlic paste, tomatoes, salt, sugar and chili flakes and mix well.
5. Let cook for 5-7 minutes until the tomatoes are tender. You can use tomato puree as well, cook until the puree thickens.
6. Drop the bonda balls in this curry and add as little water as possible to just about cover them.
7. Cook for another 2-3 minutes till the mixture starts to boil.
8. Serve hot topped with Cilantro, with Roti, chapati or Naan!