Aloo Methi Sabji (Potatoes Fenugreek Leaves Curry)

Tasty, healthy and flavorful – Aloo Methi Sabji is a must-have in winter. It is a classic North Indian dish. It is a delicious combination of potatoes, aromatic fenugreek leaves and spices. Methi is also known as fenugreek leaves. This Punjabi style is made with minimum ingredients. The emergence of winter’s abundance fresh green fenugreek leaves are available in a market. Aloo Methi Sabji is a dry version of delicious Indian recipes served as a side dish, perfect with roti or dal-rice. Even best option for lunch box along with roti and pickle.

Ingredients:

• 2 cups Peeled and Cubed Potato
• 1 Bunch Fresh Fenugreek Leaves/Methi
• 1 tsp Cumin Seeds
• 4-5 Clove Chopped Garlic
• 2 Whole Dry Red Chilies
• 2-3 Chopped Green Chilies
• 1/2 tsp Turmeric Powder
• Pinch of Asafetida/Hing
• 2 tbsp Oil
• Salt

Method:

1. Wash and clean the fenugreek leaves, and then chop them finely, keep aside.

2. Heat the oil in a pan and add the cumin seeds. When they crackle, add asafetida, garlic, dry red chilies and sauté for few seconds.

3. Add chopped green chilies and again saute.

4. Add the potatoes, turmeric, salt, and mix well.

5. Cover the lid and cook the potatoes for 5-7 minutes or till it becomes tender, but not mushy, while stirring occasionally.

6. Add the fenugreek leaves, cover it and Cook for 3-4 minutes on a low flame.

7. Open the lid, mix well and stir it on medium flame.

8. Serve hot with roti or Dal-Rice as a side dish.

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