Aloo Methi Sabzi

  • 3 large potatoes, boiled, peeled and cubed.
  • 250 grams of frenugreek (methi) leaves, washed and chopped.
  • 1 large onion, thinly sliced.
  • 1 large tomato, pureed.
  • 1 inch piece of grated ginger.
  • 2 cloves of garlic, grated.
  • 1 teaspoon turmeric powder.
  • 1 teaspoon garam masala powder.
  • 1 teaspoon coriander powder.
  • salt and red chilli powder to taste.
  • 1 teaspoon cumin seeds oil for cooking.
  • To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked. I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan.
  • Making the Aloo Methi Sabzi is a two stage process. We will first roast the potatoes and keep them aside. We will roast the onions and methi leaves and then add it to the roasted potatoes.
  • In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes. Sprinkle some salt and a pinch of turmeric powder and saute on medium heat until you notice that the potatoes have begun to get a light golden brown.
  • Next, stir in the remaining turmeric powder, garam masala powder, coriander powder and tomatoes. Stir fry on medium high until all the ingredients are well coated onto the potato. At this stage turn off the heat. Keep the roasted potato aside in the same pan.
  • In the second step; heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger. Saute on low to medium heat until you notice that the onions have become tender and turned lighly browned.
  • Once the onions are softened and browned; add in the fenugreek leaves and saute until the leaves have wilted down and softened. Dont sautee too much, as the leaves will loose its green colour.
  • Once the fenugreek leaves have wilted, add this onion fenugreek mixture to the potatoes. Stir it in.
  • Turn the heat on the potato pan and stir fry for another couple of minutes and then turn off the heat. Transfer the aloo methi sabzi to a serving dish.

No comments:

Post a Comment