Aloo methi ki sabji/Potato fenugreek leaves dry curry
A healthy and nutritious Indian dry veg curry made with fresh fenugreek leaves(methi), potato cubes and a few spices. Serve aloo methi sabji with paratha, poori or plain chapatti or as a side with rice and dal. It is an no onion, no tomato, and no garlic veg curry.
Ingredients
- 500 gm methi leaves
- 3 medium sized potato cut into big chunks
- 1 tsp salt
- 1.5 tbsp mustard oil
- 2 green chilies chopped
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
Instructions
- Sort, clean and wash methi leaves with water. Strain out extra water.
- Peel and cut potatoes in big pieces.
- In a pan heat oil, add cumin seeds. Wait till they crackle. Now add chopped gren chillies, coriander powder, turmeric powder and salt, mix well.
- Then add chopped potatoes and cook it for 1-2 minutes. Then add 2-3 table spoon of water and cover the pan. Cook it for 4-5 minutes till the potatoes become soft. Stir in between.
- After that, add chopped methi leaves, mix and cover the pan. Cook it for 2-3 minutes.
- Check if water is dried and methi leaves become soft, switch off the flame. Cover the pan and give a rest of 5 minutes .
- Then serve warm with makki ki roti or bajre ki roti or palin chapatti with a cup of curd on the side.
Video
Notes
1. Washing of greens several times with water is important to remove dirt.
2. First, cook aloo before adding fenugreek leaves as it cooks fast and the aloo takes time to cook.
3. Chop roughly methi leaves do not make them fine.
4. For best taste use mustard oil for making tadka.
5. The quantity of methi leaves can be increased or decreased according to your taste.