Metthi Aloo Sabji
Metthi Aloo Sabji

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, metthi aloo sabji. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha. Methi leaves or fenugreek leaves are very nutritious.

Metthi Aloo Sabji is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Metthi Aloo Sabji is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have metthi aloo sabji using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Metthi Aloo Sabji:
  1. Take 1 medium bunch fenugreek chopped
  2. Take 1 potato diced
  3. Take 3 tbsp Oil
  4. Prepare 1/4 tsp cumin seeds
  5. Prepare 2 Tomatoes large finely chopped
  6. Get 12 Garlic cloves finely chopped
  7. Take 2 green chillies finely chopped
  8. Take 1/4 tsp turmeric powder
  9. Prepare 3/4 tsp red chilli powder
  10. Take 1 tsp coriander powder
  11. Take to taste Salt
  12. Take as needed Water

The Aloo Methi Sabzi when combined with the sauteed onions and mild spices, makes this dish simple and yet delectable to the palate. Aloo Methi is a simple north-Indian stir fry made with potatoes and fenugreek leaves. In fact, the name of this dish comes from the Hindi words of Aloo meaning potatoes and Methi meaning Fenugreek leaves. It is a very popular winter-favorite dish in North India.

Steps to make Metthi Aloo Sabji:
  1. In a pressure cooker, heat oil. Add in the cumin seeds and allow them to splutter. Add in the garlic and saute on low flame till the raw smell goes away. This will take a minute or two.
  2. Add in the tomatoes, some salt and cook till the tomatoes get mushy.
  3. Add in green chilies after a few minutes and continue to cook till the tomatoes soften and oil begins to separate.
  4. Add in the turmeric, red chilli powder, potatoes and mix well. Cook for a minute.
  5. Add in the coriander powder and roast the potatoes with the masala for 3-4 minutes. Add in the fenugreek leaves and mix well. The fenugreek leaves will shrink and release their own water.
  6. Now we have to pressure cook the veggies. So add some more water, just enough to pressure cook for 5-6 whistles.
  7. When done, turn off the heat and allow the pressure to release on it's own. Open the cooker and check if there is any water left.
  8. If yes, then continue to cook the aloo methi on high heat to dry up the moisture. Stir often. The oil will begin to separate again, which is when you know the sabzi is ready.
  9. Turn the heat off. Serve hot with rotis or rice with some dal. Enjoy!

It is also called as Aloo Methi ki Sabji. Also, this recipe for the Aloo Methi Rasedar Subzi Vegan Potato Curry, is a no onion, no garlic recipe. This is a great one to make on the fasting days and no onion also means, no chopping. I have pureed the tomatoes for the Aloo Methi Rasedar Subzi as it gives it a smooth gravy. if you prefer, just chopped tomatoes could be used as well. aloo methi recipe

So that’s going to wrap it up with this exceptional food metthi aloo sabji recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!