ALOO-METHI KI SABZI / पंजाबी आलू-मेथी की सब्जी
Welcome winters! So as the veggies which arrive in this season. Most of the winter veggies have a warm effect on our bodies. In this way, all these healthy veggies are highly recommended to have in one way or the other. One such is the green leafy vegetables which include methi(fenugreek), sarso (mustard) bathua(chenopodium) and palak (spinach)
Methi leaves are the most awaited one which
make several dishes from snacks to the main course. This leafy veggie has several health benefits, especially for diabetic patients. This is highly recommended for them to consume its seeds and leaves on a daily basis. The methi leaves are so versatile to cook with dals, curries or add into different flours to make flatbreads. These flavoursome leaves increase the taste of that dish in which those are added. Today’s recipe the METHI ALOO KI SABZI is one such most popular side dishes from the northern states of India
Sharing the easy recipe of this wonderful leafy vegetable with the baby potatoes. The classic Punjabi ALOI-METHI KI SABZI is prepared with these cute baby potatoes ❤️
ALOO METHI KI SABZI /CLASSIC ALOO METHI KI SABZI (PUNJABI STYLE)
Prep time – 30 minutes
Cook time – 15 minutes
Course – Main (side dish)
Cuisine – Indian (North Indian Style)
Author – Bharti Dhawan
MAIN INGREDIENTS REQUIRED
• Baby potatoes – 10-12(250 gms)
• Fresh methi (fenugreek) – 500 gms
• Mustard oil – 2-3 tbsp
AROMATICS AND SPICES REQUIRED
• Finely chopped onions – 1 big
• Finely chopped tomatoes – 1 medium
• Finely chopped ginger – 1 tsp
• Finely chopped green chillies – 1 tsp
• Finely chopped fresh red chillies – 1 tsp •Whole cumin/Jeera – 1 tsp
• Salt – 2 tsp
• Haldi/Turmeric powder –
• Red chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Kasuri methi(dried fenugreek leaves) – 1 tbsp (optional)
HOW TO MAKE ALOO- METHI KI SABZI
1- FIrstly separate methi leaves from the stem
2- Rinse the leaves in a colander under running water thoroughly to get rid the dust and mud
3- Now, chop them finely with a sharp knife or the kitchen scissors. Keep them aside (Chopping methi leaves is optional, you can add whole leaves also)
4- Wash the baby potatoes nicely to get rid of the mud and dry them with a kitchen towel
5- Keep a kadahi in the flame with mustard oil. Allow heating the oil at a high flame
6- Add baby potatoes and fry them at high flame by turning at intervals
7- When potatoes are fried and brown add chopped onions, ginger and both type of chillies (red and green). Sauté onions for 2 minutes
8- Now add salt and all the powdered spices written under the AROMATICS AND SPICES REQUIRED
9- Next, add chopped tomatoes and cook them for a minutes
10- Next, add washed and chopped methi leaves and combine with potatoes. Roast(bhunow) the sabzi for 2 minutes and cover the kadahi with the lid
11- Keep the flame low and check after 3-4 minutes. The potatoes are soft now. Press one of them with the ladle. Finally, add kasuri methi and mix. (Kasuri methi adds more flavour into the methi-alloo sabzi
12- The classic Punjabi style Aloo Methi ki sabzi is ready to serve in the main course with any dal preparation.
A FEW MORE OF THE SAME KIND YOU MIGHT LOVE
BESAN METHI DISH/ BESAN-METHI KI SABZI
ALOO-HARA PYAZ SABZI/ POTATO-SPRING ONION SABZI
PALAK ALOO SABZI/ PALAK-ALOO KI BHURZI
