Aloo Methi is a dry sabji recipe made with Potatoes , fresh fenugreek leaves and spices. Fresh fenugreek leaves and potatoes goes hand in hand . Mild flavour and bitterness of methi complements the sweet taste of potatoes with a dash of spices on it. This delicious Aloo Methi recipe is very simple and easy to make with minimal spices . And also this is an No Onion , NO Garlic recipe with lots of flavours.

Aloo Methi

Green Leafy Vegetables Importance in Balanced Diet

Greens are rich in Vitamins , Minerals and Fibers  but very low in calories. Greens are considered to be one of the best food for weight loss. As it contains nitrites , it is associated with increasing the fat burning ability. Hence low calories , nitrites and fibre rich makes Greens a best choice in losing weight.

Apart from weight loss , Green leafy vegetables has incredible effects on our body. Most important health benefits of green leafy vegetables includes treating anemia, improving digestive health, maintaining weak eyesight,. It also helps in balancing cholesterol levels, supporting cardiovascular health and also enhancing skin and hair quality.

Green leafy vegetables are integral part of an healthy diet . Consume wide variety of greens regularly to reap all the positive health benefits.  One of the easiest way of incorporating greens in our diet is by adding leafy vegetables in everything we cook from dals , gravies to curries , rice’s to rotis and parathas.

Different recipes from greens on blog which you can include in your regular diet are : Methi Dal , Saag | Cholai ka Saag , Palak Paneer, Spinach Mushroom Cutlets , Palak Paneer Bhurji  and Greens Sambar| Massidda soppu Saaru.

Also I prepare most of the Karnataka Style Rice varieties and curries by using fresh fenugreek  leaves because fenugreek leaves are my personal favourite . Few recipes which I  have shared on blog are Tomato Bath , Vegetable Bath Avarekalu bath| Surti Papdi Pulao , Molake Hurali Saaru |Horsegram Curry and also Methi Keema Masala .

RECIPE CARD FOR ALOO METHI | POTATO FENUGREEK LEAVES STIR FRY

Aloo Methi Sabji | Potato Fenugreek Leaves Stir Fried Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Aloo Methi Sabji is a dry vegetarian dish prepared with fresh fenugreek leaves , Potatoes and mild spices.

Course: Side Dish
Cuisine: Indian, Punjabi
Keyword: Punjabi
Servings: 4 People
Calories: 183 kcal
Author: Muktha Gopinath
Ingredients
  • 3 Cups Fenugreek Leaves , firmly pressed
  • 2 no's Medium large potato or 250 grams Potatoes
  • 2 no's Green Chillies . chopped
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Asafoetida/ Hing
  • 1/4 Tsp Dry Mango Powder
  • 1 Tsp Jeera / Cumin Seeds
  • 1.5 Tbsp Mustard Oil or any cooking oil
  • 1 1/2 Tsp Salt or as required
Instructions
  1. Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.

  2. Wash well potatoes , peel the skin and cut the potatoes.

  3. Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.

  4. Add chopped potatoes, green chillies and spice powders.

  5. Mix well everything , continue to cook till potatoes luks golden and crisp.

  6. Add chopped fenugreek leaves , salt and amchur powder .

  7. Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.

  8. Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.

Recipe Notes
  • I have used mustard oil because this Aloo Methi Sabji is a punjabi style dry sabji . 
  • I emphasize on using different types of oil for cooking as per the cuisine ,so that our body will be benefited from each kind of fatty acids . You can understand more about this in my article Balanced Diet .

 

Step by Step Directions on making of Aloo Methi:

Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.

Wash well potatoes , peel the skin and cut the potatoes.

Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.

Add chopped potatoes, green chillies and spice powders.

Mix well everything , continue to cook till potatoes looks golden and crisp.

Add chopped fenugreek leaves , salt and amchur powder .

Methi leaves will release water and wilts completely.  Lower the flame and continue to cook till water dries up completely.

Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.

Aloo_methi
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