Methi & Pudina Aloo Sabzi Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and cubed, methi leaves (fenugreek leaves) - washed and chopped, mint leaves (pudina) - washed and chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Aloo Methi & Pudina Sabzi Recipe in two stage process
methi leaves (fenugreek leaves) - washed and chopped(250 grams) - 2
We will first roast the potatoes and keep them aside
potatoes (aloo) - peeled and cubed(3) - 3
We will roast the onions, tomatoes, pudina and methi leaves and then add it to the roasted potatoes
potatoes (aloo) - peeled and cubed(3)methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)onion - thinly sliced(1)tomato - pureed(1) - 4
In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes
potatoes (aloo) - peeled and cubed(3)cumin seeds (jeera)(1 teaspoon) - 5
Sprinkle some salt and a pinch of turmeric powder and sauté on medium heat until you notice that the potatoes have started to turn golden brown in colour
potatoes (aloo) - peeled and cubed(3)inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastered chilli powder - to taste - 6
Set the potatoes aside until you saute the onions and leaves
potatoes (aloo) - peeled and cubed(3)methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)onion - thinly sliced(1) - 7
Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger
onion - thinly sliced(1)inch ginger - grated(1) - 8
Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned
onion - thinly sliced(1) - 9
Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)tomato - pureed(1)salt - to taste - 10
After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well
turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder - to taste - 11
Once the tomatoes are softened and browned with the masala; add in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)tomato - pureed(1)garam masala powder(1 teaspoon) - 12
Do not saute too much, as the leaves will lose its green colour
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams) - 13
Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato
potatoes (aloo) - peeled and cubed(3) - 14
At this stage turn off the heat
- 15
Keep the roasted potato aside in the same pan
- 16
Transfer the aloo methi & pudina sabzi to a serving dish
methi leaves (fenugreek leaves) - washed and chopped(250 grams) - 17
Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner
methi leaves (fenugreek leaves) - washed and chopped(250 grams)
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Methi & Pudina Aloo Sabzi Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and cubed, methi leaves (fenugreek leaves) - washed and chopped, mint leaves (pudina) - washed and chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making the Aloo Methi & Pudina Sabzi Recipe in two stage process
methi leaves (fenugreek leaves) - washed and chopped(250 grams) - 2
We will first roast the potatoes and keep them aside
potatoes (aloo) - peeled and cubed(3) - 3
We will roast the onions, tomatoes, pudina and methi leaves and then add it to the roasted potatoes
potatoes (aloo) - peeled and cubed(3)methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)onion - thinly sliced(1)tomato - pureed(1) - 4
In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes
potatoes (aloo) - peeled and cubed(3)cumin seeds (jeera)(1 teaspoon) - 5
Sprinkle some salt and a pinch of turmeric powder and sauté on medium heat until you notice that the potatoes have started to turn golden brown in colour
potatoes (aloo) - peeled and cubed(3)inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastered chilli powder - to taste - 6
Set the potatoes aside until you saute the onions and leaves
potatoes (aloo) - peeled and cubed(3)methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)onion - thinly sliced(1) - 7
Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger
onion - thinly sliced(1)inch ginger - grated(1) - 8
Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned
onion - thinly sliced(1) - 9
Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)tomato - pureed(1)salt - to taste - 10
After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well
turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder - to taste - 11
Once the tomatoes are softened and browned with the masala; add in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams)tomato - pureed(1)garam masala powder(1 teaspoon) - 12
Do not saute too much, as the leaves will lose its green colour
methi leaves (fenugreek leaves) - washed and chopped(250 grams)mint leaves (pudina) - washed and chopped(250 grams) - 13
Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato
potatoes (aloo) - peeled and cubed(3) - 14
At this stage turn off the heat
- 15
Keep the roasted potato aside in the same pan
- 16
Transfer the aloo methi & pudina sabzi to a serving dish
methi leaves (fenugreek leaves) - washed and chopped(250 grams) - 17
Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner
methi leaves (fenugreek leaves) - washed and chopped(250 grams)
Rate this recipe
