2bunches of Methi/ Fenugreek leaves -separate the leaves from the stem. Clean well
1Medium Potato – boiled, peeled and cubed
Salt to taste
Direction in a nutshell
In a pan heat some oil. Add onions and fry till translucent.
Add the garlic. Fry for a minute followed by ginger-garlic paste and green chilies. Fry for two minutes.
Add the tomato, turmeric powder, chili powder and coriander powder. Fry till the oil separates.
Add the Methi leaves and salt and mix well. Cook on medium flame till semi-dry in open pan.
Add the boiled potatoes and mix gently.
The Aloo Methi Sabji is ready to be served with chapattis
Directions
1
This is a simple Aloo Methi recipe that I make often when fresh Fenugreek is available in plenty. Potatoes not only add to the flavor, but also aid in enhancing absorption of iron present in the Methi.
2
3
Fry some onions, garlic, ginger-garlic paste, chilies and tomatoes
4
Add the spice powders – turmeric, chili and coriander. Fry till the oil starts to separate.
5
Pick the Methi leaves and clean very well by rinsing thoroughly. There is no need to chop. Add the leaves to the spice mix. Add salt and mix well.
6
Cook on medium flame in an open pan. Leafy vegetables have high water content, so there is no need to add water while cooking. When some of the water let out by the Methi has evaporated and it is semi-dry, add the boiled and cubed potatoes and mix gently.
Ingredients
3tbspVegetable oil
1big Onion – finely chopped
2Garlic pods – finely chopped
1tbspGinger garlic paste
3Green chilies – sliced
1medium tomato – chopped
½tspChili powder
¼tspTurmeric powder
1tspCoriander powder
2bunches of Methi/ Fenugreek leaves -separate the leaves from the stem. Clean well
1Medium Potato – boiled, peeled and cubed
Salt to taste
Direction in a nutshell
In a pan heat some oil. Add onions and fry till translucent.
Add the garlic. Fry for a minute followed by ginger-garlic paste and green chilies. Fry for two minutes.
Add the tomato, turmeric powder, chili powder and coriander powder. Fry till the oil separates.
Add the Methi leaves and salt and mix well. Cook on medium flame till semi-dry in open pan.
Add the boiled potatoes and mix gently.
The Aloo Methi Sabji is ready to be served with chapattis
Directions
1
This is a simple Aloo Methi recipe that I make often when fresh Fenugreek is available in plenty. Potatoes not only add to the flavor, but also aid in enhancing absorption of iron present in the Methi.
2
3
Fry some onions, garlic, ginger-garlic paste, chilies and tomatoes
4
Add the spice powders – turmeric, chili and coriander. Fry till the oil starts to separate.
5
Pick the Methi leaves and clean very well by rinsing thoroughly. There is no need to chop. Add the leaves to the spice mix. Add salt and mix well.
6
Cook on medium flame in an open pan. Leafy vegetables have high water content, so there is no need to add water while cooking. When some of the water let out by the Methi has evaporated and it is semi-dry, add the boiled and cubed potatoes and mix gently.
