Aloo Methi ki Sabzi is a main course dish for everyday meals. This is a very nutritious dish with lots of methi leaves (Fenugreek leaves). During winter season, plenty of fresh methi leaves are available and hence this is a winter sabji. Made with few spices, Aloo Methi Ki Sabji is easy and quick to make.
You will find that this aloo methi dry sabzi ia made with everyday ingredients in our kitchen such as potatoes, methi, cumin seeds, red chilli powder, hing (asafoetida) etc. This rich aroma of aloo methi makes you eat an extra chapati or two. This is a no onion and no garlic recipe.
This recipe tastes great when the medium-sized potato cubes are fried in oil instead of pressure cooking it together. If running late then one can go with the pressure cooking of potatoes separately and use it in the curry.
You may like to try our other similar recipes like Chatpate Aloo Shimla Mirch, Mogri Aloo Ki Sabzi (Radish Pod) and Gobhi Aloo Raseela.
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Aloo Methi ki Sabzi
300 grams aloo (potato) peeled
300 grams methi leaves chopped
1/2 teaspoon jeera (cumin)
1/2 teaspoon chilli powder
1/4 teaspoon haldi powder (optional)
1/2 teaspoon coriander powder
1/2 teaspoon amchur (dry mango powder)
A pinch of hing (asafoetida)
Salt to taste
2 teaspoon mustard oil
Directions for Aloo Methi ki Sabzi
- Chop the potatoes in cubes.
- Heat oil in a pan; add jeera, let it crackle then add hing.
- Add the potatoes, toss and cover and cook on low heat.
- When the potatoes are half cooked add the methi leaves. Stir and cook till the methi shrinks.
- Add coriander powder, chilli powder, salt and saute on medium heat till the potatoes are cooked and there is no moisture left.
- Add the amchur powder. Give a quick stir and switch off the heat.
- Serve with roti or paratha.
