How to Make Aloo Methi ki Sabzi at Home

How to Make Aloo Methi ki Sabzi at Home

About Aloo Methi ki Sabzi:

Aloo methi ki sabzi is a very delicious, healthy, and mildly spiced Indian side dish, which is made with potatoes, fenugreek leaves, tomatoes, onions, and Indian spices.  This goes very well with roti, paratha, or with rice as a side dish.  This is a vegetarian recipe.

Ingredients:

  • 300 grams of methi leaves (fenugreek leaves) cleaned, washed, and finely chopped.
  • 2 medium sized potatoes peeled, washed, and cut into cubes or any shape.
  • 1/2 teaspoon cumin seeds.
  • 1/4th teaspoon hing.
  • 2 medium sized onions finely chopped.
  • 2 medium sized tomatoes finely chopped.
  • 2-3 tablespoons of cooking oil.
  • 1/2 teaspoon turmeric powder.
  • 1 teaspoon coriander powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon garam masala.
  • Salt to taste.
  • 6-7 garlic cloves finely chopped.
  • 2 whole dry red chillies.
  • Finely copped green chillies to taste.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Method of Making Aloo Methi ki Sabzi:

  1.  Take a pan or a kadai and turn on the flame.
  2.  When pan is hot, add 2-3 tablespoons of cooking oil.
  3.  When oil is hot, add whole dry red chillies, cumin seeds, and hing and let the cumin seeds to splutter.
  4.  Add finely chopped garlic and finely chopped green chillies to taste and saute on a low to medium flame until garlic turns light golden in colour.
  5.  Add finely chopped onions and saute the onions on a medium to high flame until onion turns translucent.
  6.  Add chopped potatoes and turmeric powder and mix well.
  7.  Cover the lid and cook the potatoes on a low to medium flame until they are 50-60% cooked.  Stir occasionally.
  8.  Add finely chopped tomatoes, red chilli powder to taste, salt to taste, and coriander powder and mix all the ingredients well.
  9.  Cover the lid and cook on a medium flame until the tomatoes are soft.  Stir occasionally.
  10.  Add finely chopped methi leaves (fenugreek leaves) and mix well.
  11.  Cover the lid and cook on a low to medium flame until potatoes and methi leaves are well cooked.  Stir occasionally.
  12.  Add 1/2 teaspoon garam masala and mix well.
  13.  Without covering the lid, cook the sabzi on a medium flame for 3-4 minutes.  Stir occasionally.
  14.  Turn off the flame and transfer the aloo methi ki sabzi into a serving bowl and serve hot with roti, paratha, or with rice as a side dish.