Aloo Methi Sabji - Potato Fenugreek leaves subji
Easy Sidedish for chapati, rice, paratha etc.Aloo Methi Sabji - Potato Fenugreek leaves subji
Ingredients
Ingredients for aloo methi subji
- Methi leaves fenugreek leaves - 2 cups finely chopped,
- Aloo potatoes- 2 cups boiled and cubed
- chilli powder - 1/2 tsp
- Garam masala optional - 1 tsp
- turmeric powder - 1/4 tsp
- cumin seeds - 1/2 tsp
- hing asafetida a pinch
- vegetable oil - 1 tbsp
- Salt - 1/2 tsp or according to taste.
- Sugar - 1/2 tsp
- Lime juice - 1 tsp
Instructions
Step by step instructions for making aloo methi subji
- Heat oil in a pan. Add cumin seeds.
- When they stop crackling, add hing and turmeric powder.
- Add chopped methi leaves. Mix well.
- Cover and cook for 2-3 minutes on low flame.
- Add boiled and cubed potatoes, garam masala, chili powder, salt and sugar.
- Cover and cook for 2-3 minutes or till methi leaves are cooked. Potatoes are already cooked. The methi flavor will get mixed with aloo.
Notes
- Instead of boiling you may deep fry potatoes if you like. I prefer to use boiled potatoes.
- If you do not want to use deep fried potatoes or boiled potatoes, add cubed potatoes after step 2. cover and let cook for 2-3 minutes. Sprinkle a little water if needed. When potatoes are almost cooked, continue with step 3.
- The quantity of methi leaves reduces after cooking.
- Even if you do not add garam masala, the bhaji tastes good. So you do not need to add it every time, just add red chili powder.