Aloo Methi Sabzi Recipe - Potato Fenugreek Leaves Sabzi
The Aloo Methi Sabzi Recipe is a quick, simple and nutritious vegetable that is packed with flavors from the sauteed methi leaves also known as fenugreek leaves. Serve it along with Kadhi and chawal or even tawa paratha for lunch or dinner.
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.
If you like this recipe, you can also try other Potato recipes, which you can make for your Everyday Meals or Lunch Box:
- 500 grams Baby Potatoes , boiled, peeled
- 2 cups Methi Leaves (Fenugreek Leaves) , washed and chopped
- 2 tablespoons Sunflower Oil
- 1 teaspoon Cumin seeds (Jeera)
- 2 Onions , thinly sliced
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 Bay leaf (tej patta) , torn
- 1 inch Cinnamon Stick (Dalchini) , broken
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
How to make Aloo Methi Sabzi Recipe - Potato Fenugreek Leaves Sabzi
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.
Making the Aloo Methi Sabzi is a three stage process. first cooking the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together.
Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft and wilt down. Sprinkle a little salt and keep aside.
Next, heat oil in a pan over medium heat; add the cumin seeds and allow it to crackle. Add the onions, ginger and garlic and saute until the onions are soft and tender.
Add the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt.
Stir well to combine all the ingredient and turn the heat to low to roast the potatoes along with the spices for a good 10 minutes.
After 10 minutes, once the potatoes have absorbed all the masala, add the cooked methi leaves and toss for less than a minute to combine to make the delicious tasting Aloo Methi Sabzi.
Give it a taste and adjust the spices accordingly. Once done, turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot.