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Aloo Methi Recipe - Vegetable side dish
Fenugreek leaves and Potato subji

This aloo methi recipe or fenugreek leaves and potato recipe is a simple and easy recipe. It is a vegetable side dish made with potatoes and fenugreek leaves.

This dry vegetable dish can be served with breads like chapati, roti, nan, paratha, bhakri (jowar or bajra roti). It also goes very well with plain steamed rice. The slight bitterness of fenugreek leaves is balanced with potatoes.


How to make aloo methi subji - Vegetable side dish


Ingredients for 2-3 servings

  • 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

Making aloo methi subji

  1. Heat oil in a pan.
  2. Add cumin seeds. When they stop crackling, add hing and turmeric powder.
  3. Add chopped methi leaves. Mix well. Cover and cook for 2-3 minutes on low flame.
  4. Add boiled and cubed potatoes, garam masala, chili powder, salt and sugar.
  5. Cover and cook for 2-3 minutes or till methi leaves are cooked.

Tips

  • Instead of boiling you may deep fry potatoes if you like. I prefer to use boiled potatoes.
  • The quantity of methi leaves reduces after cooking.
  • Even if you do not add garam masala, the dish tastes good. So you do not need to add it every time. Add it as a variation once in a while.



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