Alu methi sabzi
This Aloo Methi Sabzi – a delectable blend of potatoes and fresh fenugreek leaves that brings warmth and flavor to your table. As the potatoes crisp up to golden perfection, the aromatic dance of cumin seeds and mustard seeds fills the air, inviting you into a world of authentic Indian cuisine.
The symphony of spices, including turmeric, red chili, and coriander, adds layers of taste to this dish. The addition of fenugreek leaves not only enhances the flavor but also introduces a wealth of health benefits. Fenugreek is known for its nutritional richness, contributing a unique and slightly bitter taste that pairs harmoniously with the earthiness of potatoes.
Whether enjoyed with soft rotis or steaming hot rice, our Aloo Methi Sabzi is a celebration of simplicity, taste, and the wholesome goodness of home-cooked meals.
Ingredients:
3 medium-sized potatoes, peeled and diced
2 cups fresh fenugreek leaves (methi), washed and chopped
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
Salt to taste
2 tablespoons cooking oil
Fresh coriander for garnish
Instructions:
Sauté Aromatics:
Heat oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.
Add chopped onions and green chilies. Sauté until onions become golden brown.
Add Potatoes:
Add diced potatoes to the pan. Cook until they turn golden and slightly crispy.
Introduce Spices:
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix well.
Add Tomatoes:
Add chopped tomatoes and cook until they soften and the oil separates.
Incorporate Methi:
Add chopped fenugreek leaves (methi) to the pan. Mix thoroughly.
Cover and Cook:
Cover the pan and let the sabzi cook on low heat until the potatoes are fully cooked and the flavors meld.
Garnish and Serve:
Garnish with fresh coriander and serve the Aloo Methi Sabzi hot, paired with roti or rice.