Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is an easy, delicious Indian stir fry made with potatoes (aloo), fresh fenugreek leaves (methi), and a few spices. 5 from …
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Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is a delicious Indian stir fry made using potatoes, fresh fenugreek leaves, and …
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1 ½ cup boiled cubed potato 4 cups chopped fenugreek leaves about a bunch 1 cup chopped spinach ½ cup chopped onion 3 teaspoon oil ½ …
Wash and rinse the fenugreek (methi) and pick the leaves from the stem. Coarsely chop the leaves. 1 Bunch (250 gm) Methi/ Fenugreek …
Add the chopped methi leaves, turmeric and salt and stir. Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you …
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Aloo methi. To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the …
Remove the hard stem of fenugreek,use only the leaves and tender stems. Wash them well with water and then chop finely. Scrub and wash potatoes and chop into cubes (peeling the potato skin is optional) Heat oil in …
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Instructions. Press sauté and add oil to the pot. Once the oil is hot, add the cumin and mustard seeds. When the cumin begins to brown, add the potatoes and spices and mix well. Add the onion masala and water to the pot. …
Procedure. Boil the potatoes, remove the skin and chop them into 1 inch cubes and keep aside. In a large pan, heat the oil and add the cumin seeds and dry red chilies. Once the seeds splutter add the chopped onions and …
250 grams potatoes (2 cups chopped to 1 inch pieces) 1½ cups methi leaves fenugreek leaves (tightly packed, roughly chopped) 2 cloves garlic (chopped or ¾inch ginger chopped) ¾ teaspoon cumin seeds (jeera) 2 …
Don’t stir or mix, just let them cook on low heat. After 15-20 minutes, slightly stir from the bottom of the wok and add tomatoes . Cover the tomatoes with potatoes and …
Add the chopped potato and stir. Saute the potatoes in oil for 3-4 minutes until they are slightly cooked and crisp on the outside. Add salt, turmeric, red chili powder and the …
2 large potatoes peeled and diced 2 bunches methi leaves / fenugreek leaves leaves removed from stems 2 tbsp oil 1/2 tsp mustard seeds 7 - 8 garlic cloves crushed 2 - 3 …
Add onions and sauté till golden.Add in spice powders and sauté for a 30 sec. Add in potatoes and sauté well. Add some salt and mix well. Simmer the flame and cover the pan. …
Aloo Methi (Potato Fenugreek Leaves Stir Fry) is a delicious Indian stir fry made using potatoes, fresh fenugreek leaves, and spices. It is a super healthy side dish to serve with roti or steamed rice and dal (vegan, can be easily made gluten-free).
Stir for around 3-4 minutes as the methi leaves will start leaving water. Cover the pan with a lid for 5-10 minutes till the potatoes are soft & cooked and the water from the methi leaves has dried out. Stir occasionally. Aloo Methi Sabzi is ready.
Ingredients For Aloo Methi Recipe 1 Bunch (250 gm) Methi/ Fenugreek Leaves 3 Medium Sized Potatoes 2 Green Chillies 1 Teaspoon Jeera/ Cumin Seeds 1/2 Teaspoon Haldi/ Turmeric Powder 3/4 Teaspoon Red Chilli Powder 1 Teaspoon Salt, or to taste 1 Tablespoon Oil
Generally aloo is stir fried until tender and then methi leaves are added. However if your potatoes are too old and take a lot of time to fry, then you can par boil or grill them in the oven for some time and then stir fry here with tempering & methi leaves.