Aloo Methi Sabzi Recipe - Potato Fenugreek Leaves Sabzi

Aloo Methi Sabzi, a delicious combination of Potatoes and Fenugreek Leaves that is perfect to make for your everyday meals. You can also pack this for your Lunch Box.

Archana Doshi
Aloo Methi Sabzi Recipe - Potato Fenugreek Leaves Sabzi
510 ratings.

The Aloo Methi Sabzi Recipe is a quick, simple and nutritious vegetables that is packed with flavors from the sauteed methi leaves also known as fenugreek leaves. The Aloo Methi Sabzi when combined with the sauteed onions and mild spices, makes this dish simple and yet delectable to the palate. 

Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family. You can also serve Kachumber Salad with this meal to make it more filling and nutritious.

If you like this recipe, you can also try other Potato recipes, which you can make for your Everyday Meals or Lunch Box:

  1. Aloo Gobi Sabzi Recipe
  2. Aloo Parwal Sabzi Recipe 
  3. Aloo Matar Sabzi Recipe

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 3 Potatoes (Aloo) , boiled, peeled and cubed
  • 250 grams Methi Leaves (Fenugreek Leaves) , washed and chopped
  • 1 Onion , thinly sliced
  • 1 Tomato , pureed
  • 1 inch Ginger , grated
  • 2 cloves Garlic , grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt , to taste
  • Red chilli powder , to taste
  • 1 teaspoon Cumin seeds (Jeera)
  • Cooking oil , for cooking

How to make Aloo Methi Sabzi Recipe - Potato Fenugreek Leaves Sabzi

  1. To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked. I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan.

  2. Making the Aloo Methi Sabzi is a two stage process. We will first roast the potatoes and keep them aside. We will roast the onions and methi leaves and then add it to the roasted potatoes.

  3. In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes. Sprinkle some salt and a pinch of turmeric powder and saute on medium heat until you notice that the potatoes have begun to get a light golden brown.

  4. Next, stir in the remaining turmeric powder, garam masala powder, coriander powder and tomatoes. Stir fry on medium high until all the ingredients are well coated onto the potato. At this stage turn off the heat. Keep the roasted potato aside in the same pan.

  5. In the second step; heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger. Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned.

  6. Once the onions are softened and browned; add in the fenugreek leaves and saute until the leaves have wilted down and softened. Dont sautee too much, as the leaves will lose its green colour.

  7. Once the fenugreek leaves have wilted, add this onion fenugreek mixture to the potatoes. Stir it in.

  8. Turn the heat on the potato pan and stir fry for another couple of minutes and then turn off the heat. Transfer the aloo methi sabzi to a serving dish.

  9. Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family. You can also serve Kachumber Salad with this meal to make it more filling and nutritious.

Archana Doshi

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Last Modified On Tuesday, 18 September 2018 14:56
     
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