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 flavors.
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 .
How to make Aloo Methi Recipe
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.
Recipe Card
Aloo Methi Recipe
Ingredients
- 4 Cups Fenugreek Leaves , firmly pressed
- 2-3 no's medium sized potatoes or 250 grams Potatoes
- 1-2 no's Green Chilies , chopped
- ¼ teaspoon Asafoetida/ Hing
- ½ teaspoon Dry Mango Powder
- 1 teaspoon Jeera / Cumin Seeds
- 2 tablespoon Mustard Oil or any cooking oil
- Salt to taste
Instructions
- 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 , sauté at intervals and cook until it turns lightly golden in color.
- Now add chopped green chilies and asafoetida, saute for 2-3 minutes. Potatoes crisps further.
- Add chopped fenugreek leaves , mix well and cook until methi leaves wilts and water content dries up completely.
- Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.
- When there is no more water content from fenugreek leaves, add salt to taste and amchur powder ( dry mango powder)
- Mix well completely and turn off the stove.
- Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.
Video
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 .
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