Aloo Methi Sabzi Recipe | Potato with Fenugreek Leaves | आलू मेथी सब्ज़ी

Aloo (Potato) Methi (Fenugreek Leaves) is very popular and simple dry vegetable (Sukhi Sabzi – सूखी सब्ज़ी) served with chapatti (रोटी) and prantha. Aloo methi is not only a delicious dish but it is also very healthy sabzi because Aloo (Potato) is a good source of Carbs, Fiber, Vitamin C, B6, Manganese and Potassium whereas Methi (fenugreek leaves) is rich in Fibre, antioxidants, aids digestion and also helps in weight loss.

Please follow step-by-step recipe to make delicious Aloo Methi sabzi at home :-

Ingredients

• 4 cup Methi (Fenugreek Leaves) – washed and chopped
• 3 or 4 medium sized Aloo (Potato) – washed and Cut in Cubes
• 2 Green Chilies (Hari Mirch)
• 2 tbsp Mustard Oil (Sarso Ka Tail)
• Pinch of Asafoetida (Hing)
• ¼ tsp Jeera (Cumin Seeds)
• ¼ tsp Haldi (Turmeric)
• ½ tsp Red Chili Powder
• ¾ tsp Coriander Powder (Dhaniya Powder)
• ½ tsp Mango Powder (Aamchur)
• Salt to taste

Instructions

• In a pan or Kadai, Heat up the Sarso ka Tail (Mustard oil). Once the oil is hot, add asafoetida (Hing) and jeera (Cumin Seeds)
• Once Jeera starts cracking, turn the flame to low and add all the dry spices (Masala), mix it well and let it cook for 15 seconds
• Add washed and chopped methi (fenugreek leaves) and aloo (Potato). Mix them well with spices
• Cover the kadai or pan with lid and let it cook on low flame for 10 minues. Don’t forget to stir the sabzi in between
• After 5 min. add mango powder (aamchur) and mix it well
• Check aloo after 10 min, if it’s soft then turn off the flame otherwise cook it for another 5 min
• Turn off the flame after 5 min once aloo is soft and serve the sabzi hot with chapati and prantha.

Tips

• Tomatoes can be used instead of Mango Powder (Aamchur) and add finely chopped tomatoes once the potatoes are soft and cook the sabzi till tomatoes get cooked.