Aloo Methi Recipe
Aloo Methi Sabji is a dry vegetarian dish prepared with fresh fenugreek leaves and potatoes. ,
Servings 3 People
Calories 226kcal
Ingredients
- 4 Cups Fenugreek Leaves , firmly pressed
- 2-3 no's medium sized potatoes or 250 grams Potatoes
- 1-2 no's Green Chilies , chopped
- ¼ teaspoon Asafoetida/ Hing
- ½ teaspoon Dry Mango Powder
- 1 teaspoon Jeera / Cumin Seeds
- 2 tablespoon Mustard Oil or any cooking oil
- Salt to taste
Instructions
- Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.
- Wash well potatoes , peel the skin and cut the potatoes.
- Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.
- Add chopped potatoes , sauté at intervals and cook until it turns lightly golden in color.
- Now add chopped green chilies and asafoetida, saute for 2-3 minutes. Potatoes crisps further.
- Add chopped fenugreek leaves , mix well and cook until methi leaves wilts and water content dries up completely.
- Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.
- When there is no more water content from fenugreek leaves, add salt to taste and amchur powder ( dry mango powder)
- Mix well completely and turn off the stove.
- Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.
Video
Notes
- I have used mustard oil because this Aloo Methi Sabji is a punjabi style dry sabji .
- I emphasize on using different types of oil for cooking as per the cuisine ,so that our body will be benefited from each kind of fatty acids . You can understand more about this in my article Balanced Diet .
Nutrition
Calories: 226kcal