Aloo Methi Subzi ,Potato and Fenugreek stir fry
Aloo methi -A simple and flavourful stir fry of fresh fenugreek and potatoes
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Potatoes / Aloo (chopped)
- 3 cup Fresh Fenugreek / Hari Methi (finely chopped*)
- 1 Tomatoes / Tamatar (chopped)
- 1/2 tsp Turmeric Powder / Haldi Powder (( optional ))
- 3/4 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Mango Powder / Amchoor Powder
- 1 tsp Salt / Namak
- 2 Green Chillies / Hari Mirch
- 3 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
Instructions
- 1
Remove the hard stem of fenugreek,use only the leaves and tender stems.
- 2
Wash them well with water and then chop finely.
- 3
Scrub and wash potatoes and chop into cubes(peeling the potato skin is optional)
- 4
Heat oil in a heavy bottom pan or a nonstick pan and add cumin seeds,when seed start crackling add chopped green chilies.saute for few seconds.
- 5
Add turmeric, chopped potatoes and salt,mix well and cover and cook on low heat for approx 2-3 minutes or till half done.(no need to add water for cooking,potato will cook in the steam)
- 6
Now add chopped fenugreek and tomatoes.mix well,cover and cook on low heat.
- 7
Keep stirring in between 2-3 times.so it will not burn or stick in the bottom of the pan.
- 8
When almost done ,add chili powder and mango powder,mix gently.
- 9
Cover and simmer for a minute.
- 10
Serve hot with rice or roti or can also stuff in the sandwiches and roll