Methi & Pudina Aloo Sabzi Recipe
Introduction
Methi & Pudina Aloo Sabzi is a delightful North Indian dish that celebrates the vibrant flavors of fenugreek and mint, harmoniously blended with tender potatoes. This vegetarian recipe, perfect for a hearty lunch or dinner, is not only easy to prepare but also brings a fresh, aromatic quality to your dining table. Paired with Tawa Paratha and Punjabi Kadhi Pakora, it makes for a satisfying meal that captures the essence of Indian home cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, peeled and cubed |
| Methi Leaves (Fenugreek Leaves) | 250 grams, washed and chopped |
| Mint Leaves (Pudina) | 250 grams, washed and chopped |
| Onion | 1, thinly sliced |
| Tomato | 1, pureed |
| Ginger | 1 inch, grated |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Red Chilli powder | To taste |
| Cumin seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | For cooking |
Nutritional Information
(Per Serving: based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Sodium | Varies |
Preparation Time
| Task | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total | 35 minutes |
Instructions
-
Prepare the Potatoes: Begin by heating a tablespoon of sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds. Next, add the cubed potatoes to the pan. Sprinkle a pinch of salt and a pinch of turmeric powder over the potatoes. Sauté them gently, turning occasionally until they are golden brown and cooked through. Once done, remove the potatoes from the pan and set them aside.
-
Cook the Aromatics: In the same pan, add a teaspoon of sunflower oil if needed. Introduce the thinly sliced onions and grated ginger to the pan. Sauté over low to medium heat until the onions turn soft and are lightly browned, releasing their sweet aroma.
-
Incorporate the Tomatoes: Add the pureed tomato to the pan along with a sprinkle of salt. Cook this mixture, stirring occasionally, until the tomatoes break down and become mushy, which should take about 5 minutes.
-
Add the Spices: Once the tomatoes have softened, introduce the red chilli powder, turmeric, garam masala, and coriander powder. Stir everything together and let the spices cook for a couple of minutes until the mixture is fragrant.
-
Combine the Greens: Gently fold in the chopped methi leaves and pudina into the spiced tomato mixture. Sauté for just a few minutes until the greens wilt down and release their vibrant color, being careful not to overcook them as they can lose their freshness.
-
Final Assembly: Return the roasted potatoes to the pan and toss everything together on medium-high heat. Ensure the potatoes are well coated with the spiced greens and onions, allowing the flavors to meld together beautifully. Once combined, turn off the heat.
-
Serve: Transfer the Methi & Pudina Aloo Sabzi to a serving dish. This flavorful dish pairs wonderfully with warm Tawa Paratha or can be enjoyed alongside Punjabi Kadhi Pakora for a complete and delightful meal.
Conclusion
The Methi & Pudina Aloo Sabzi is a testament to the simplicity and elegance of North Indian cooking. With its aromatic spices and fresh greens, this dish not only nourishes the body but also uplifts the spirit. Serve it at your next gathering, and watch your guests savor every bite!
