This is a dry sabji prepared with potatoes, fenugreek leaves and other spices.It goes well with rice, chapati, parathas and even as a stuffing for bread. Both fenugreek leaves (methi) and seeds contains good amount of iron and is very effective in anemia.Women more prone to iron deficiency especially during adolescence and pregnancy, so including greens especially methi leaves in their diet once or twice a week will help. Today we will learn how to make Aloo Methi Sabzi following this easy recipe.
|Aloo Methi Sabzi-Phulka-Bitter gourd curry|
Prep time -under 15 mins
Cook time -under 20 mins
Potatoes -3 medium sized potatoes or 1/4 kg
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Turmeric powder -1/4 tsp
Cumin Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
For the seasoning
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
Pressure cook potatoes, peel the skin and chop it into cubes.
Heat 2 tbsp of oil and saute potatoes adding salt, a pinch of turmeric powder until it is slightly roasted. Keep it aside.
Heat a tbsp of oil, add cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
Add tomatoes, all the spice powder, salt needed and cook until tomatoes become mushy.
Add chopped fenugreek leaves and cook covered until it wilts.
Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
Serve hot with roti, rice, parathas or bread. Check out more Side dishes for Chapati
More Methi Recipes
South Indian Style Vendhaya Keerai Sadam
Vendhaya Keerai Sambar
Methi Malai Matar
Dhansak (Parsi dish)
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