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Aloo Methi Sabzi recipe

Aloo Methi Sabzi

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Course: Main Course
Cuisine: South Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Author: Farhana

Ingredients

  • 1 tablespoon mustard seed oil
  • 1 teaspoon cumin seeds
  • 3 dried red chilies (whole)
  • 2 cups potatoes (cut into 1-inch pieces)
  • 1 teaspoon pink Himalayan salt (or to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon Kashmiri red chili powder
  • ½ teaspoon amchur powder (dried mango powder)
  • ½ cup water
  • 2 cups fenugreek leaves (fresh, chopped)

Instructions

  • Heat mustard oil in a wok. Add cumin seeds and dried red chilies.
  • Once the cumin starts to crackle, add potatoes, salt, turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and amchur powder. Mix well to coat the potatoes.
  • Add water, cover the wok with a lid, and cook on medium heat until the potatoes are tender, stirring occasionally.
  • Add chopped fenugreek leaves, sprinkle a little water, and stir well. Cover again and cook for a few minutes until the leaves are wilted and cooked through, stirring occasionally.
  • Serve hot with chapatis or phulkas, along with a side of salad and achaar. Enjoy! And remember “COOKING IS EASY!”

Video

Notes

  • Adjust the spice level to your preference.
  • Add more water if you prefer a moist sabzi.
  • I used unpeeled potatoes for added texture, but you can peel them if you prefer.
  • Use only the fenugreek leaves, as the stalks tend to be bitter.