Sookha Aloo Matar Methi Sabzi Recipe

Sookha Aloo Matar Methi Sabzi is a flavorful and wholesome North Indian vegetable preparation made with potatoes, green peas, and fresh fenugreek leaves. This dry sabzi is lightly spiced with aromatic masalas, making it an excellent accompaniment to soft phulkas, flaky parathas, or even as a side for dal-rice meals. With its earthy flavors from methi and the comforting textures of potatoes and peas, this dish is a quick and easy addition to your weekday menu. Perfect for rushed mornings or simple lunchbox ideas, this recipe is a must-try for anyone looking to bring vibrant, traditional Indian flavors to their table.

Ingredients

Here is the list of ingredients you’ll need for preparing this delicious sabzi:

Ingredient Name	Quantity
Potatoes (Aloo)	4 medium-sized, boiled
Green peas (Matar)	3/4 cup
Methi Leaves (Fenugreek)	1 cup, roughly chopped
Onion	1 medium, finely chopped
Red Chilli Powder	1 teaspoon
Coriander Powder (Dhania)	2 teaspoons
Turmeric Powder (Haldi)	1/2 teaspoon
Garam Masala Powder	1 teaspoon
Oil	2 teaspoons
Salt	To taste

Nutritional Information (Per Serving)

Nutrient	Approximate Value
Calories	160 kcal
Protein	4 g
Carbohydrates	26 g
Fat	5 g
Fiber	5 g
Vitamin A	2200 IU
Vitamin C	25 mg
Iron	3 mg

(Note: These values are approximate and may vary depending on ingredient quality and specific serving sizes.)

Preparation Time & Cooking Time

Task	Time Required
Preparation	10 minutes
Cooking	15 minutes
Total Time	25 minutes

Instructions

Follow these step-by-step instructions to prepare Sookha Aloo Matar Methi Sabzi:

Prepare the Potatoes and Peas
- Begin by pressure-cooking the potatoes for 2 whistles in a pressure cooker. Allow the pressure to release naturally. Once done, peel the skin off the potatoes and chop them into large cubes.
- Simultaneously, steam the green peas until tender. Set aside.
Sauté the Onions and Methi Leaves
- Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat.
- Add the finely chopped onions and sauté until they turn translucent.
- Once the onions are cooked, add the methi leaves (fenugreek) to the pan. Sauté for about 2 minutes until the leaves wilt and release their earthy aroma.
Add the Spices
- To the sautéed methi and onions, add red chilli powder, turmeric powder, and coriander powder.
- Stir well and cook for 1-2 minutes until the raw smell of the spices disappears.
Combine Potatoes and Peas
- Add the boiled potato cubes and steamed green peas to the pan. Sprinkle salt as per taste and mix everything gently, ensuring the spices coat the vegetables evenly.
- Continue to sauté the mixture for about 5 minutes, allowing the flavors to meld together.
Finish with Garam Masala
- Sprinkle garam masala powder over the sabzi and give it a final stir. Cook for another minute and then switch off the heat.
Serve Hot
- Transfer the Sookha Aloo Matar Methi Sabzi to a serving bowl. Pair it with freshly made phulkas, parathas, or plain rice. For a wholesome meal, serve it with dal tadka, curd, and salad on the side.

Tips for Perfect Sabzi

Use fresh methi leaves for the best flavor. Frozen methi can also be used if fresh ones are unavailable.
Adjust the spice levels to suit your preference by increasing or reducing the quantity of red chilli powder.
Adding a teaspoon of lemon juice at the end can enhance the overall flavor by adding a slight tanginess.
This dish can also be prepared in advance and reheated when needed.

Serving Suggestions

Sookha Aloo Matar Methi Sabzi pairs wonderfully with a variety of Indian bread and rice dishes:

Serve with Phulkas or Parathas for a simple and comforting meal.
Combine with Jeera Rice and a side of Raita for a complete lunch.
Pack it in your lunchbox with soft Chapatis and a portion of fresh fruit for a balanced meal.

Try this vibrant and nutritious North Indian recipe to bring the warmth of traditional flavors to your kitchen. With its quick preparation and delightful taste, Sookha Aloo Matar Methi Sabzi will surely become a household favorite!