Methi Aloo Ki Sabzi

Name: Methi Aloo Ki Sabzi
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Methi/ Fenugreek Leaves; 4 Aloo (Non-Boiled); 1/2 TeaSpoon Mustard Oil; 1 Tea Spoon Jeera; 1 Pinch Hing; 2 Green Chillies; 1 TeaSpoon Salt; 2 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Haldi Powder; 1/2 Teaspoon Kashmiri Laal Mirch Powder; 1 tea spoon Garam Masala

#Winter season

#Winter season

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Ingredients

3-4 servings

500 gmsMethi/ Fenugreek Leaves
4Aloo (Non-Boiled)
1/2 TeaSpoon Mustard Oil
1 Tea SpoonJeera
1 PinchHing
2Green Chillies
Spices
1 TeaSpoonSalt
2 Tea SpoonDhaniya Powder
1/2 Tea SpoonHaldi Powder
1/2 Teaspoon Kashmiri Laal Mirch Powder
1 tea spoonGaram Masala

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Steps

1

Wash Methi properly, then chop its leaves from its stems, then again wash it properly & chop its leaves finely.
2
3

Wash aloo properly, peel off its skin & chop them in medium-small size pieces.
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5

Chop Green Chillies very finely.
6

Now take a kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
7

When smoke starts coming out kadhai, turn off the gas & let the oil cool down a bit.
8

After some time, again turn on the gas & keep it on medium flame.
9

Then add 1 Teaspoon Jeera, chopped green chillies & 1 Pinch Hing in it & let them sizzle.
10

When they start sizzling, add chopped aloo pieces in it & cook them for 4-5 minutes till aloo becomes soft.
11

After 4-5 minutes when aloo starts becoming soft, add chopped Methi leaves in it with 1 Teaspoon Salt so that starts releasing moisture & both of them doesn’t get burned.
12

Mix them properly & cook both of them for 1-2 minutes.
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After 1-2 minutes, add spices mix in it & roast them for 2-3 minutes.
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After 2-3 minutes, add very little amount of water, close the lid & cook them for 3-4 minutes on low flame.
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After 3-4 minutes, open the lid & add 1 Teaspoon Garam Masala in it & mix them properly.
17

Your Methi Aloo Ki Sabzi is ready to be served.