Aloo Methi Recipe – Methi Aloo Recipe – Fenugreek Potato Recipe

    aloo methi recipe

    Aloo Methi Recipe, Methi Aloo Recipe, Fenugreek Potato Recipe

    Aloo methi sabzi is one such recipe which is prepared with minimal ingredients. This simple yet super delicious combination of potatoes and fresh green fenugreek leaves is very common in every North Indian Home. Methi is a wonderful green leafy vegetable full of vitamins and fiber.These leaves have a little pungent and bitter taste, but everyone relish eating these especially when cooked with potatoes.

    This dry sabzi has lots of flavored but is mildly spiced. Serve this earthy flavored aloo methi sabzi with a chapatti or parantha. Also, you can add fenugreek potato sabzi as a side dish to your meals. You can very easily prepare this stir fried potato methi with this simple recipe with step-by-step pictures and a detailed list of ingredients. Enjoy!

    Directions

    Getting ready:

    Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler, place them in a bowl.

    aloo methi sabzi recipe
    Pluck the soft fenugreek leaves and discard the stalks. Wash the leaves twice or thrice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

    aloo methi sabzi recipeMaking:

    Place a wok on flame and pour 1-2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, green chilies and coriander powder into it. Saute the spices for a while.

    aloo methi sabzi recipe

    Now reduce the flame to low, chop the potatoes into ½ – ¾ inch small pieces and add it directly into the spices followed by half amount of salt. Mix it really well, keep stirring constantly and saute the potatoes until they get nicely coated with the masala.

    aloo methi sabzi recipe
    Pour 2 tbsp of water into the potatoes, cover the wok and cook the potatoes for 5 minutes.

    aloo methi sabzi recipe

    After 5 minutes, remove the lid and stir the potatoes. Now add chopped fenugreek leaves into it along with remaining salt and red chilly powder. Mix everything really well and pour 1.5 tbsp of water into it. Cover the wok and cook the sabzi for 5-6 minutes on low flame. After 5 minutes, remove the lid and stir the sabzi. Cover the wok and cook the sabzi for 2 minutes more on low flame.

    aloo methi sabzi recipe

    2 minutes later, remove the lid. Sabzi is now cooked aptly, add garam masala into it and mix it really well. Fenugreek potato is now ready to serve, turn off the flame.

    aloo methi sabzi recipeServing:

    Serve this lip-smacking and nutritious fenugreek potato steaming hot along with chapatti, parantha or naan. Enjoy!

    • For 4 members
    Aloo Methi Recipe - Methi Aloo Recipe aloo methi recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Potatoes – 4 (medium) (400 grams)
    • Fenugreek leaves – 1 bunch (250 grams)
    • Cumin seeds - ½ tsp
    • Asafoetida – 1-2 pinches
    • Turmeric powder - ¼ tsp
    • Coriander powder - ½ tsp
    • Green chilies – 2 (finely chopped)
    • Salt – more than ½ tsp or to taste
    • Red chilly powder – 2-3 pinches
    • Garam masala – less than ¼ tsp
    • Mustard oil – 1-2 tbsp
    Instructions
    1. Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler, place them in a bowl.
    2. Pluck the soft fenugreek leaves and discard the stalks. Wash the leaves twice or thrice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
    3. Place a wok on flame and pour 1-2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, green chilies and coriander powder into it. Saute the spices for a while.
    4. Now reduce the flame to low, chop the potatoes into ½ - ¾ inch small pieces and add it directly into the spices followed by half amount of salt. Mix it really well, keep stirring constantly and saute the potatoes until they get nicely coated with the masala. Pour 2 tbsp of water into the potatoes, cover the wok and cook the potatoes for 5 minutes.
    5. After 5 minutes, remove the lid and stir the potatoes. Now add chopped fenugreek leaves into it along with remaining salt and red chilly powder. Mix everything really well and pour 1.5 tbsp of water into it. Cover the wok and cook the sabzi for 5-6 minutes on low flame. After 5 minutes, remove the lid and stir the sabzi. Cover the wok and cook the sabzi for 2 minutes more on low flame.
    6. minutes later, remove the lid. Sabzi is now cooked aptly, add garam masala into it and mix it really well. Fenugreek potato is now ready to serve, turn off the flame. Serve this lip-smacking and nutritious fenugreek potato steaming hot along with chapatti, parantha or naan. Enjoy!

     

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