Methi Baby Potatoes Dry sabzi

Name: Methi Baby Potatoes Dry sabzi
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg baby potatoes; 250 grams fresh methi leaves (washed and chopped); 1 tablespoon mustard oil; 1/2 tsp cumin seed; 1/4 tsp asafoetida/hing; 2 green chilies (slit into halves; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1/2 teaspoon salt to taste; 1/2 tsp dry mango powder; 1/2 tsp garam masala powder

Sanchita Mittal @sm_thechef

Delhi

#GA4 #week19 #Methi #winter21
This recipe is a Delicious combination of unpeeled baby potatoes, fresh fenugreek leaves, and everyday spices, Aloo Methi is a simple yet tasty and vegan stir fry that can be prepared for your everyday lunch box or a side dish with your Indian meals

Sanchita Mittal @sm_thechef

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Ingredients

25 minutes

4 servings

1/2 kgbaby potatoes
250 gramsfresh methi leaves (washed and chopped)
1 tablespoonmustard oil
1/2 tspcumin seed
1/4 tspasafoetida/hing
2green chilies (slit into halves
1 teaspooncoriander powder
1/2 teaspoonturmeric powder
1 teaspoonred chili powder
1/2 teaspoonsalt to taste
1/2 tspdry mango powder
1/2 tspgaram masala powder

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Steps

25 minutes

1

Wash the cleaned methi leaves 2-3 times with water. Now chop the methi finely using a sharp knife and keep aside.
2

Wash the baby potatoes vigorously to remove all the mud and cut them into halves, without peeling
3

Heat mustard oil in a heavy bottom pan, add cumin seeds, asafoetida, green chillies and sauté for 15-20 seconds on medium heat.
4

Add potatoes and all the dry spice powders and salt to taste, cook for 2 minute.
5

Add 2-3 tbsp of water and cover the pan and let the potatoes cook on low heat until they are cooked. Stir ounce or twice while cooking.
6

Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame.
7

Add dry mango powder and garam masala powder and mix well
Serve hot with roti and parathas.