Aloo Methi Sabzi Recipe – Potato Fenugreek Leaves Sabzi
The Aloo Methi Sabzi is a vibrant and aromatic North Indian dish, perfect for a wholesome lunch. This vegetarian delight is an elegant fusion of boiled baby potatoes and fresh fenugreek leaves (methi), sautéed in a blend of spices. This recipe not only offers a burst of flavor from the methi leaves but also brings together a fragrant medley of spices like garam masala, coriander powder, and amchur (dry mango powder) to create a well-balanced, hearty dish. Pair this with Tawa Paratha and Kadhi for a fulfilling and comforting meal that is both nutritious and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled, peeled) | 500 grams |
| Methi Leaves (Fenugreek Leaves, washed & chopped) | 2 cups |
| Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onions (thinly sliced) | 2 medium |
| Ginger (finely chopped) | 1-inch piece |
| Garlic (finely chopped) | 4 cloves |
| Bay Leaf (Tej Patta) | 1 leaf, torn |
| Cinnamon Stick (Dalchini) | 1-inch piece, broken |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Coriander Powder (Dhania) | ½ teaspoon |
| Red Chilli Powder | ¼ teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
Preparation Time
| Time |
|---|
| 10 minutes |
Cooking Time
| Time |
|---|
| 40 minutes |
Instructions
-
Prep the Potatoes:
Begin by boiling the baby potatoes until firm yet tender. Once boiled, peel and refrigerate them for a couple of hours. This helps them hold their shape better when sautéing. -
-
Cook the Methi Leaves:
In a pan, heat 1 tablespoon of oil over medium heat. Add the chopped methi leaves and sauté until they become soft and wilted, which should take about 5–7 minutes. Season with a pinch of salt and set them aside for later. -
Roast the Potatoes with Spices:
In a separate pan, heat the remaining 1 tablespoon of oil. Add the cumin seeds and let them crackle. Follow with the sliced onions, chopped ginger, and chopped garlic, and sauté until the onions turn golden brown and soft. -
Combine the Potatoes and Spices:
Add the boiled potatoes to the pan with the onion mixture. Break the potatoes slightly with the back of your spoon to help them absorb the spices. Then add the bay leaf, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala, and salt. Mix well to coat the potatoes evenly with the spices. -
Roast the Potatoes:
Reduce the heat to low and let the potatoes roast with the spices for about 10 minutes. Stir occasionally to ensure the spices are absorbed and the potatoes get a lovely golden crust. -
Toss in the Methi Leaves:
Add the sautéed methi leaves to the roasted potatoes. Toss them gently for a minute, ensuring the methi and potatoes are well combined. -
Adjust Spices and Serve:
Taste the dish and adjust the seasoning if needed. Once satisfied with the flavors, remove from heat. Transfer the Aloo Methi Sabzi to a serving bowl.
Serving Suggestions
The Aloo Methi Sabzi is best enjoyed with Tawa Paratha and a side of Kadhi for a hearty North Indian lunch. You can also serve it with a simple Kachumber Salad for a fresh and crunchy contrast. The combination of potatoes and fenugreek leaves offers a wholesome, nutrient-packed meal, ideal for a quick weeknight dinner or a comforting weekend feast.
Enjoy this flavorful Aloo Methi Sabzi as a delightful vegetarian option that is not only easy to make but also packed with the earthy flavors of methi, making it a crowd-pleaser for all age groups!
