How to Make Tasty Methi aloo ki sabji

Methi aloo ki sabji. Aloo Methi Ki Sabzi Recipe (Potato Fenugreek Recipe) is a Traditional Indian Dish, cooked with Aloo (Potatoes) and Methi (Fenugreek). Generally Aloo Methi is served as a main course dish with hot Indian Chapatis. But I sometimes serve it as a side dish with Indian Meal.

Ingredients of Methi aloo ki sabji

1. It's 2 of Medium potatoes.
2. Prepare 1 Bunch of Methi (Fenugreek leaves).
3. It's 1 Teaspoon of cumin seeds.
4. It's 1 Pinch of asafetida (Hing).
5. You need 2 Teaspoons of coriander powder.
6. Prepare 1/2 Teaspoon of red Chilli powder.
7. It's 1/2 Teaspoon of turmeric powder.
8. You need 1 Teaspoon of mango powder.
9. You need of (amchoor powder).
10. You need 1 1/2 Teaspoon of salt or to your taste.
11. You need 3 Tablespoons of vegetable oil.

Methi is known for its different nutritional values as it contains vitamin K, vitamin C, Calcium, vitamin A etc. It is also known to have strong antioxidants which are good for health. Aloo Methi Ki Sabzi is an Indian style easy to make curry with potatoes and loads of fresh fenugreek leaves along with spices makes it perfect to be served with homemade phulkas. Aloo Methi Ki Sabzi is the dish that I prepare more often when fresh fenugreek leaves are in season.

Methi aloo ki sabji step by step

1. Wash and chop the potatoes with skin into small pieces. Fresh Methi leaves usually have lots of mud and debris in them, so cleaning is very essential..
2. Now take some Methi leaves, bunch them together and chop them coarsely.On medium high heat add 2 tablespoons oil in a nonstick frying pan or heavy bottomed stainless steel pan. Add cumin seeds and asafetida, and fry them for 2 to 3 minutes, or until cumin seed become brown..
3. Add coriander powder, red chilli powder and turmeric powder and mix with oil and fry for few seconds. Add chopped potato pieces, chopped Methi and salt, with the spatula mix every thing together..
4. Cover the pan and cook on medium heat. Do not add any water because vegetables cook on their own steam. While cooking periodically with the spatula stir Methi and potatoes, so that the spices coat them evenly..
5. In about 20 to 25 minutes potatoes will become tender. If there is water in the bottom then rise the heat up so that all the water evaporates quickly, then turn the heat down.Once all the water evaporated, sprinkle mango powder and 1 tablespoon of oil over the potatoes and Methi and mix and cook for another 2 to 3 minutes.Turn the stove off..

This is Punjabi style Aloo Methi ki Sukhi Sabzi recipe to serve with Chapati or Paratha. Sukhi Sabzi means dry vegetable curries in Hindi and Punjabi. In north Indian homes, it is almost a tradition to serve one Dal, one sabzi, a bowl of dahi and some chapati/roti/paratha to go with it for the main meal. 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.