Methi Shakarkand Aloo Sabzi (Sweet Potato & Fenugreek Leaves Sabzi) Recipe
Methi Shakarkand Aloo Sabzi, also known as Sweet Potato and Fenugreek Leaves Sabzi, is a delightful North Indian dish that combines the earthy sweetness of sweet potatoes with the slight bitterness of fenugreek leaves. This dish is a nutritious and flavorful side dish that pairs perfectly with rotis or dal. The simplicity of this recipe makes it easy to prepare and incredibly satisfying. Here’s how you can make this flavorful sabzi at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potato (peeled) | 2 medium-sized |
| Methi Leaves (Fenugreek Leaves, chopped) | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chilli (slit) | 1 |
| Coriander Powder (Dhania) | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine Type |
|---|
| North Indian |
Course
| Course Type |
|---|
| Side Dish |
Diet
| Diet Type |
|---|
| Vegetarian |
Instructions
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Heat Oil and Temper Cumin Seeds: Start by heating a kadai (deep frying pan) with a tablespoon of oil over medium heat. Once the oil is hot, add cumin seeds (jeera). Let them splutter for a few seconds, releasing their aromatic flavor into the oil.
-
-
Cook Sweet Potatoes: Add the peeled and chopped sweet potatoes to the kadai. Add the slit green chilli and sprinkle salt over the sweet potatoes. Stir to combine and cover the kadai. Let the sweet potatoes cook for about 10-15 minutes. Keep tossing them at regular intervals to ensure they cook evenly.
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Add Fenugreek Leaves and Spices: Once the sweet potatoes are tender, add the chopped methi leaves (fenugreek leaves) to the pan. Sprinkle in coriander powder (dhania), black pepper powder, turmeric powder (haldi), and additional salt to taste. Stir the ingredients to mix the spices and the methi leaves evenly with the sweet potatoes.
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Cook and Serve: Add a splash of water to the sabzi, just enough to create a slight moisture. Cover and cook for an additional 10 minutes, allowing the flavors to meld together. Once done, serve the sabzi hot.
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Serving Suggestions: Serve the Methi Shakarkand Aloo Sabzi with freshly made phulka (Indian flatbread) and Gujarati dal for a well-rounded, flavorful meal.
Enjoy your meal! The Methi Shakarkand Aloo Sabzi is a perfect example of how sweet and bitter flavors can come together to create a delicious dish. The combination of sweet potatoes and fenugreek leaves is not only tasty but also packed with essential nutrients, making it an excellent addition to your vegetarian meals.
