Web1. In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. Add Cumin Seeds (Zeera) and red chili. When brown add the spices (and the chopped tomato). 2. When …
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Aloo Methi Sabzi or Potatoes Fenugreek Leaves Sabzi is an easy to cook, everyday sabzi recipe for lunch as well as lunch box at work with rotis. A No Onion No Garlic recipe, low on masalas and oil, this sabzi tastes well with a simple dal rice or khichdi too.
Methi Aloo. Methi Aloo. Ingredients. Instructions. Boil the baby potatoes with 1 tbsp salt till done and remove the skin. Heat oil in a heavy bottom pan. When the oil is hot, add cumin seeds, garlic cloves and green chilies. Cook till garlic turns slightly brown.
Sprinkle some salt over the methi leaves and rest it for 10 minutes. After 10 minutes, squeeze out the salt and throw the water. It reduces bitterness to a large extent. Now the methi leaves can be chopped and added to the sabzi. PS - While cooking sabzi, add salt with caution as we have sprinkled some on methi already.
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).