Sukh Lu Matar Methi Vegetable Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - boiled, green peas (matar), methi leaves (fenugreek leaves) - roughly chopped. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making Sookha Aloo Matar Methi Sabzi Recipe, pressure cook the potatoes using a pressure cooker for 2 whistles
potatoes (aloo) - boiled(4)methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 2
After the pressure releases naturally open the pressure cooker
- 3
Peel the skin of the potatoes and chop into big cubes and keep aside
potatoes (aloo) - boiled(4) - 4
Likewise, steam the peas and keep aside
green peas (matar)(3/4 cup) - 5
Heat oil in a heavy bottomed pan, add the onions and saute until it turns translucent
onion - finely chopped(1) - 6
After the onions have turned translucent add in methi leaves and saute for 2 minutes till the methi leaves wilt a little and releases a nice aroma
methi leaves (fenugreek leaves) - roughly chopped(1 cup)onion - finely chopped(1) - 7
Add the red chilli powder, turmeric, coriander powder and saute until the raw smell goes away
red chilli powder(1 teaspoon)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 8
Add the peas and boiled potatoes cubes, season with salt and mix well
potatoes (aloo) - boiled(4)green peas (matar)(3/4 cup)salt - to taste - 9
Saute Sookha Aloo Matar Methi Sabzi until all the ingredients come together
methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 10
Add the garam masala to Sookha Aloo Matar Methi Sabzi and stir well
methi leaves (fenugreek leaves) - roughly chopped(1 cup)garam masala powder(1 teaspoon) - 11
Switch off the flame
- 12
Serve the Sookha Aloo Matar Methi Sabzi Recipe along with Phulka or Paratha and Homemade Yogurt (Curd) for kids lunch box or with Phulka, Dal Tadka and Salad for weeknight lunch
methi leaves (fenugreek leaves) - roughly chopped(1 cup)
Rate this recipe
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Sukh Lu Matar Methi Vegetable Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - boiled, green peas (matar), methi leaves (fenugreek leaves) - roughly chopped. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making Sookha Aloo Matar Methi Sabzi Recipe, pressure cook the potatoes using a pressure cooker for 2 whistles
potatoes (aloo) - boiled(4)methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 2
After the pressure releases naturally open the pressure cooker
- 3
Peel the skin of the potatoes and chop into big cubes and keep aside
potatoes (aloo) - boiled(4) - 4
Likewise, steam the peas and keep aside
green peas (matar)(3/4 cup) - 5
Heat oil in a heavy bottomed pan, add the onions and saute until it turns translucent
onion - finely chopped(1) - 6
After the onions have turned translucent add in methi leaves and saute for 2 minutes till the methi leaves wilt a little and releases a nice aroma
methi leaves (fenugreek leaves) - roughly chopped(1 cup)onion - finely chopped(1) - 7
Add the red chilli powder, turmeric, coriander powder and saute until the raw smell goes away
red chilli powder(1 teaspoon)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 8
Add the peas and boiled potatoes cubes, season with salt and mix well
potatoes (aloo) - boiled(4)green peas (matar)(3/4 cup)salt - to taste - 9
Saute Sookha Aloo Matar Methi Sabzi until all the ingredients come together
methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 10
Add the garam masala to Sookha Aloo Matar Methi Sabzi and stir well
methi leaves (fenugreek leaves) - roughly chopped(1 cup)garam masala powder(1 teaspoon) - 11
Switch off the flame
- 12
Serve the Sookha Aloo Matar Methi Sabzi Recipe along with Phulka or Paratha and Homemade Yogurt (Curd) for kids lunch box or with Phulka, Dal Tadka and Salad for weeknight lunch
methi leaves (fenugreek leaves) - roughly chopped(1 cup)
Rate this recipe
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