Aloo methi ki sabji
Aloo methi ki sabji (Potato with kasuri methi) is a tasty and healthy dish. You can make this vegetable when green fenugreek stops coming and you want to eat fenugreek. The taste of dried fenugreek leaves is a bit bitter, but when made with a mixture of potatoes and spices, it is a special vegetable with an aromatic taste. It becomes Fenugreek leaves are very popular for their nutritious and bitter taste, they are rich in vitamins and have many medicinal properties.
What is Kasuri methi?
These are dried fenugreek leaves, when green fenugreek stops coming then you can use it as a substitute. Kasuri Methi and Aloo is a delicious and unique flavored dish with Indian spices, it can be prepared in no time
Serving method
Serve this fenugreek recipe hot with Indian bread, paratha, puri, rice, jeera rice, and dal.
Click for other recipes of Methi:
- Gujarati Methi Thepla recipe step by step.
- Punjabi Methi Kadhi Recipe at home.
- Methi Matar Malai recipe.
Preparation time 20 minutes
Cooking time 10 minutes
Total time 30 minutes
Course Main course
Serves 04 members
Difficulty level Easy
Cuisine North Indian Recipes
Ingredients
Fenugreek Leaves (Kasoori Methi) 02 cups
Boiled potatoes peeled 04 medium sizes (chop cubed)
Mustard oil 03 tablespoons
cumin seeds 1/2 teaspoon
Asafetida (hing) a pinch
Red chilies 03 whole dry (broken into 2 parts)
Turmeric 1/4 teaspoon
coriander powder 01 tablespoon
Red chili powder 01 teaspoon
Black pepper ½ teaspoon (grind)
Salt as per taste
Amchur (dry mango powder) 1/2 teaspoon
How to make aloo methi ki sabji
Step-01
Boiling Potatoes
- Wash and clean the potatoes with water, if the potatoes are too big, then cut them into two pieces, put the potatoes in the cooker, add water and boil till 1 whistle.
- Let the cooker cool down, when it cools down, take out the potatoes and cut them into cubes. Keep it aside.
Step-02
Frying Potatoes
- Put mustard oil in a saucepan and heat it, keep the flame medium. When it becomes hot, add cumin seeds to the oil and let it crackle.
- When the cumin starts crackling, add asafoetida and whole red chilies and fry a little.
- Now add turmeric powder, coriander powder, red chili powder, salt as per taste, and kasoori Methi (dry fenugreek leaves) and roast a little.
- Add boiled potatoes to it and mix well, cover the saucepan, and cook.
- Meanwhile, keep the flame on medium and cook well
- Remove the lid and stir once or twice in between, otherwise, the potatoes will burn from below.
- When the potato and fenugreek are cooked well, then add amchur powder, and black pepper and mix well, now turn off the flame, and your aloo methi ki sabji( potato fenugreek) is ready.
- Serve it hot with Indian bread, paratha, puri, rice, jeera rice, and daal.
Suggestion
- Aloo methi ki sabzi goes well with plain parathas and rice.
- I have cut big potatoes if you have baby potatoes then make them without cutting them.
- Instead of kasuri methi, you can also make it with fresh finely chopped fenugreek leaves.
- I have used mustard oil in my recipe you can use any other edible oil
- In this recipe, you can also fry the potatoes directly by peeling them off.
Main keywords
Aloo Kasuri Methi, Aloo Methi Recipe, Main Dish, potato fenugreek, aloo methi ki sabji, aloo methi,
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