Aloo Methi Sabji (Potatoes Fenugreek Leaves Curry)
Aloo Methi Sabji is tasty, healthy and flavorful. Aloo Methi Sabji is must-have in winter, but I love to eat this sabji whole year. It is one of my fav stir fry. This Sabji is a classic North Indian dish, a delicious combination of potatoes, aromatic fenugreek leaves and spices. Methi is also known as fenugreek leaves.
This Punjabi style is made with minimum ingredients. The emergence of winter’s abundance fresh green fenugreek leaves are now in season because it’s a spring-summer time here and we are growing this fresh in our own garden. So made this sabji from home grown fresh methi. Aloo Methi Sabji is a dry version of delicious Indian recipes served as a side dish, perfect with roti or dal-rice. Even best option for lunch box along with roti and pickle.
Ingredients:
• 2 cups Peeled and Cubed Potato
• 1 Bunch Fresh Fenugreek Leaves/Methi
• 1 tsp Cumin Seeds
• 4-5 Clove Chopped Garlic
• 2 Whole Dry Red Chilies
• 2-3 Chopped Green Chilies
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• Pinch of Asafetida/Hing
• 2 tbsp Oil
• Salt
Method:
1. Wash and clean the fenugreek leaves, and then chop them finely. keep aside.
2. Heat the oil in a pan and add the cumin seeds. When they crackle, add asafetida, garlic, dry red chilies and sauté for few seconds.
3. Add chopped green chilies and again saute.
4. Add the potatoes, turmeric, red chili powder, salt, and mix well.
5. Cover the lid and cook the potatoes for 5-7 minutes or till it becomes tender, but not mushy, while stirring occasionally.
6. Add the fenugreek leaves, cover it and Cook for 3-4 minutes on a low flame.
7. Open the lid, mix well and stir it on medium flame.
8. Serve hot with roti or Dal-Rice as a side dish.
- 2 cups Peeled and Cubed Potato
- 1 Bunch Fresh Fenugreek Leaves/Methi
- 1 tsp Cumin Seeds
- 4-5 Clove Chopped Garlic
- 2 Whole Dry Red Chilies
- 2-3 Chopped Green Chilies
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- Pinch of Asafetida/Hing
- 2 tbsp Oil
- Salt
- Wash and clean the fenugreek leaves, and then chop them finely, keep aside.
- Heat the oil in a pan and add the cumin seeds. When they crackle, add asafetida, garlic, dry red chilies and sauté for few seconds.
- Add chopped green chilies and again saute.
- Add the potatoes, turmeric, red chili powder, salt, and mix well.
- Cover the lid and cook the potatoes for 5-7 minutes or till it becomes tender, but not mushy, while stirring occasionally.
- Add the fenugreek leaves, cover it and Cook for 3-4 minutes on a low flame.
- Open the lid, mix well and stir it on medium flame.
- Serve hot with roti or Dal-Rice as a side dish.
6 Responses to “Aloo Methi Sabji”
Your photos are fantastic and the recipe sounds wonderful!
Thank you Tiffany 🙂
Yummy yummy
thanks Sakshi!
great recipe…
thanks!