Aloo Methi Sabzi | Methi Alu
Simple yet tasty, one of the best traditional Indian, vegan and gluten-free recipe Aloo methi sabzi | Methi Alu combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi).
The wonderful combination creates an aromatic and flavorful side dish. Its tastes best when paired with hot chapati and Masoor dal tadka.
Servings 2
Ingredients
- 1 medium sized bunch Methi / Fresh fenugreek
- 2 Potatoes diced
- 3 tbsp oil
- 2 tomatoes grated
- 6 cloves garlic minced
- 2 fresh garlic leaves finely chopped
- 1 Green Chili minced
- 1/2 inch ginger minced
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- Salt – to taste
- A splash of Water
Instructions
- Clean fresh methi/fenugreek leaves by plucking only leaves and discard stems.
- Wash them well by changing water thrice atleast. Spread the fenugreek leaves on a kitchen towel and tap them dry. After that chop them finely.
- Heat a wide thick bottom pan. Stir fry methi leaves till the water from it gets dried up. Transfer this to a bowl.
- Next in the same pan, heat oil. Add in the minced ginger garlic chilli and chopped fresh garlic. Saute on low flame till the raw smell goes away. This will take a minute or two.
- After that, add chopped potatoes and salt. Let it cook on slow flame covered with a lid. If required splash a little water in between.
- Once the potatoes are cooked, add in the spices like turmeric powder, red chilli powder and coriander powder. Mix nicely so that it coats well all the potatoes.
- Its time to add tomato puree and cook till it gets dry. Add in the already sautéed fenugreek leaves and mix well.
- Then continue to cook the aloo methi on medium heat to dry up the moisture. Stir often.
- Turn the heat off. Serve hot with Chapatis or Jowar Roti.