Lu Methi Vegetable Recipe - Own Fangrik Layaves Vegetable
A vegetarian North Indian Recipes recipe with baby potatoes - boiled, methi leaves (fenugreek leaves) - washed and chopped, tablespoons sunflower oil. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 2
I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan
baby potatoes - boiled(500 grams) - 3
Making the Aloo Methi Sabzi is a three stage process
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 4
first cooking the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 5
Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft and wilt down
methi leaves (fenugreek leaves) - washed and chopped(2 cups)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 6
Sprinkle a little salt and keep aside
salt - to taste - 7
Next, heat oil in a pan over medium heat; add the cumin seeds and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 8
Add the onions, ginger and garlic and saute until the onions are soft and tender
onions - thinly sliced(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 9
Add the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups)inch cinnamon stick (dalchini) - broken(1)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1/4 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to taste - 10
Stir well to combine all the ingredient and turn the heat to low to roast the potatoes along with the spices for a good 10 minutes
baby potatoes - boiled(500 grams) - 11
After 10 minutes, once the potatoes have absorbed all the masala, add the cooked methi leaves and toss for less than a minute to combine to make the delicious tasting Aloo Methi Sabzi
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups)garam masala powder(1/2 teaspoon) - 12
Give it a taste and adjust the spices accordingly
salt - to taste - 13
Once done, turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 14
Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 15
You can also serve Kachumber Salad with this meal to make it more filling and nutritious
Nutrition Facts
Per serving
Rate this recipe
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Lu Methi Vegetable Recipe - Own Fangrik Layaves Vegetable
A vegetarian North Indian Recipes recipe with baby potatoes - boiled, methi leaves (fenugreek leaves) - washed and chopped, tablespoons sunflower oil. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 2
I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan
baby potatoes - boiled(500 grams) - 3
Making the Aloo Methi Sabzi is a three stage process
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 4
first cooking the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 5
Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft and wilt down
methi leaves (fenugreek leaves) - washed and chopped(2 cups)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 6
Sprinkle a little salt and keep aside
salt - to taste - 7
Next, heat oil in a pan over medium heat; add the cumin seeds and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 8
Add the onions, ginger and garlic and saute until the onions are soft and tender
onions - thinly sliced(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 9
Add the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups)inch cinnamon stick (dalchini) - broken(1)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1/4 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to taste - 10
Stir well to combine all the ingredient and turn the heat to low to roast the potatoes along with the spices for a good 10 minutes
baby potatoes - boiled(500 grams) - 11
After 10 minutes, once the potatoes have absorbed all the masala, add the cooked methi leaves and toss for less than a minute to combine to make the delicious tasting Aloo Methi Sabzi
baby potatoes - boiled(500 grams)methi leaves (fenugreek leaves) - washed and chopped(2 cups)garam masala powder(1/2 teaspoon) - 12
Give it a taste and adjust the spices accordingly
salt - to taste - 13
Once done, turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 14
Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family
methi leaves (fenugreek leaves) - washed and chopped(2 cups) - 15
You can also serve Kachumber Salad with this meal to make it more filling and nutritious
About this recipe
A vegetarian North Indian Recipes recipe with baby potatoes - boiled, methi leaves (fenugreek leaves) - washed and chopped, tablespoons sunflower oil. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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