Aloo Methi Sabji(Potato With Fenugreek Leaves Curry)
This is the first time I’ve tried methi leaves and it has already become one of my favorites.I’ve always thought that it had a bitter taste and haven’t tried it so far.Last week, while shopping at the local Indian store, some fresh methi leaves caught my eyes and I bought them. Now that I had methi leaves, I didn’t know what to do with it. So, I called up my sister, and got this recipe for a sabji…
We ate this with chapathi’s and tasted excellent.
Preparation Time: 45 minutes
No of servings: 3-5
Spice Level: 2.5 out of 5
Ingredients:
- Potato : 2(Medium)
- Methi Leaves : 1 cup
- Oil : 1 tbsp
- Onions: 1(cut lengthwise)
- Tomato : 2
- Curry Leaves : 5 to 6
- Garam Masala Powder : 2 tsp
- Red chili powder : 1tsp
- Turmeric powder : 1/4 tsp
- salt : required to taste
For Masala:
- Coconut : 1/2 cup
- Ginger : 2″
- Garlic : 4
- Green chilies : 4
For seasoning:
- Mustard seeds : 1tsp
- Urad dal : 2 tsp
- Cumin seeds : 1/4 tsp
- Fennel seeds : 1/4 tsp
Method Of preparation :
- Cut the potatoes in to small cubes and just shallow fry them in a 2 tsp of oil . Keep them aside.
- Now heat oil in a pan add mustard seeds, urad dal, cumin seeds, fennel seeds after it sputter add the onions fry them till it turns into golden brown.
- Grind coconut , ginger , garlic and Green chilies.Keep them aside.
- Now add the methi leaves in to above onion mixture and fry them for few minutes or till it leaves water and add the ground masala in to it fry them upto 4 minutes.
- After that add all the masalas (turmeric powder, red chili powder, garam masala powder) and salt in to it mix it all well together.
- Now add the fried potatoes in to it and tomatoes close the lid and let it boil for 8 minutes in high flame.
- Finally add a tsp of lemon juice in to the above mixture. Remove it from heat.
Serve it hot with chapathi 🙂
13 Comments
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I heard a lot that methi is bitter, but I have always enjoyed eating anything with methi in it…I have also heard people say they do not like coriander leaves because they are bitter, but I just do not taste the bitter in either of these. Maybe It’s all in how you use them 😀 The dish looks great, and next time I get my hands on some fresh methi I will give it a try!
I absolutely adore methi! This seems like a wonderful use of it. Potato recipes are always useful to have on hand, too. Thanks for sharing! 🙂
What a delightful combo. Great recipe.
Even I used to be hesitant to try methi, but once I got hooked to it there was no looking back. The Sabji looks delicious. I have not tried it with gravy.
awesome entry shiriya..sabji looks delicious and yummy…
Aloo methi sabji looks yummy Shriya!
Looks lovely! Very nice combo.
this is myy favvvvvvvvv curry love methi aloo
I’ve heard the same thing about methi leaves before and I am so glad I finally tried it. Now am a changed gal 😛
You are so right kalai. With potatoes you can quickly whip up a variaety of sabji in a short time.
Thanks mythereye. 🙂
Thank you RC, looks like I wasn’t the only one who was hesitant to try methi leaves. How did poor methi leaves gets such a bad wrap.
Thanks dhivya, dailymeals,uma and sagari for your kind comments. 😀
shriya..try out the same subzi with kasuri methi..iam sure you will like that taste.
I love this dish but we never get fenugreek here.
Sure lavi next time I’ll try it with kasuri methi.
Sorry to hear happy cook that you don’t get them. But you can try it without methi like just an aloo sabji.
it’s taste is awesome.
delicious .