Aloo methi sabzi / Potatoes and fenugreek leaves stir fry / How to aloomethi stir fry


Aloo methi sabzi is very popular dry vegetable sabzi in north india. It is cooked very often  in every house. Methi has slight bitter taste that is why when It is combined with potatoes , It taste amazing .

 My hubby and I love to have aloo methi with parathas. I usually cook aloo methi at home sometimes for lunch with dal - rice and sometimes for dinner with roti or parathas. This sabzi is very quick and easy, so anytime you can cook this. 
My mom generally cook fenugreek leaves and soya leaves(Dill leaves) with potatoes together and I will post my mom's aloo and soya-methi sabzi someday when I get fresh dill leaves. Here It is little difficult to get fresh dill or soya leaves in southern india.

 Anyways, In this recipe, I use no spices because I generally don't use spices in green veggies. I try to keep the green veggie recipe simple and like their own taste.

 Let us start the recipe

Ingredients

  • 2 bunch of fenugreek leaves or methi leaves
  • 3 medium size potatoes
  • 3-4 cloves of garlic
  • 3 green chilli
  • 2 tbs oil
  • salt to taste

Method


Remove the fenugreek leaves from the fenugreek leaves stem .
Here I didin't get fresh leaves , mine is 2 or 3 days old so you can see some yellow leaves there .

Wash the leaves properly into running water .
Chop the fenugreek leaves roughly not very fine.
Chop the potatoes into small cubes.

Peel and chop the garlic.
Chop the green chillies.
Heat the oil in a pan or kadhai. I personally loves to cook green leafy veggies in kadhai.
Add garlic to oil.


Saute the garlic until it turn golden.
Add green chillies. 

After few seconds, Add chopped fenugreek leaves and potatoes.


Add salt to this and mix well.
Cove the pan or kadhai with lid and let them cook on low heat.
After 2 min , you will see fenugreek leaves start leaving water. 

 Sir it very well and let it cook for another 7-8 min on low heat 
After another 8 min you will see the fenugreek leaves get shrinked and potatoes are cooked.

 Stir it again, now we will cook this without covering the pan.
We will cook this sabzi until all moisture is dried up and  sbzi start leaving little oil .

 I love  little crust on potatoes so I generally cook this sabzi little more.
Once potatoes are fully cooked and get little golden color, remove the pan from heat.
Here your Aloo methi sabzi is ready to serve with dal- rice or parathas.

 Enjoy!!!
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