Aloo Methi Subzi ,Potato and Fenugreek stir fry

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4 from 1 vote

Aloo Methi Subzi ,Potato and Fenugreek stir fry

Aloo methi -A simple and flavourful stir fry of fresh fenugreek and potatoes

Prep Time15

Cook Time15

Total Time30

Course: Lunch box Recipe, Main Course, Side Dish, Tiffin recipes

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: aloo, aloo methi, bhujiya, meth aloo ki sabji, methi

Servings:

Calories: 321kcal

Author: Anjana Chaturvedi

Ingredients

3 Potatoes / Aloo chopped
3 cup Fresh Fenugreek / Hari Methi finely chopped*
1 Tomatoes / Tamatar chopped
1/2 tsp Turmeric Powder / Haldi Powder ( optional )
3/4 tsp Red Chilli powder / Laal mirch powder
1 tsp Mango Powder / Amchoor Powder
1 tsp Salt / Namak

Tempering

2 Green Chillies / Hari Mirch
3 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera

Instructions

Remove the hard stem of fenugreek,use only the leaves and tender stems.
Wash them well with water and then chop finely.
Scrub and wash potatoes and chop into cubes(peeling the potato skin is optional)
Heat oil in a heavy bottom pan or a nonstick pan and add cumin seeds,when seed start crackling add chopped green chilies.saute for few seconds.
Add turmeric, chopped potatoes and salt,mix well and cover and cook on low heat for approx 2-3 minutes or till half done.(no need to add water for cooking,potato will cook in the steam)
Now add chopped fenugreek and tomatoes.mix well,cover and cook on low heat.
Keep stirring in between 2-3 times.so it will not burn or stick in the bottom of the pan.
When almost done ,add chili powder and mango powder,mix gently.
Cover and simmer for a minute.
Serve hot with rice or roti or can also stuff in the sandwiches and roll

Notes

Serving suggestions- serve as a side dish with rice or roti, or use as a stuffing for parathas.

*Note-
If fresh fenugreek is not available then use kasoori methi-soak 1/2 cup kasoori methi in water for 5 minutes,squeeze the extra water and add at step 6.

Nutrition