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Aloo Methi Sabzi / Potato & Fenugreek Fry

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:10 mins   Cuisine:Indian

Today, I’m here with an easy and quick side dish. It’s made with winter seasonal produce fresh Methi / Fenugreek leaves. This recipe is a Vegan, Indian style side that’s suitable with roti, naan, chapati and even with any rice. It’s absolutely kids friendly & is so economical to cope with huge gatherings as well.

Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

It just takes 10 mins of cooking if you have all prep work done. The only work that involves a bit of time (10 mins) & patience for this recipe is, to separate the leaves from the twigs. I generally, do this immediately getting them from the farmers market, store the leaves in an air-tight container in the fridge. This avoids my lazy feel to make such recipes with methi / fenugreek.

Health Benefits of Methi / Fenugreek

Methi / Fenugreek greens are rich in iron, calcium and these leaves are mainly used in ayurveda as a booster to improve the milk production in breast feeding mothers.

Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Curry recipes collection here⇒  Curry / Koora / Stir Fry

Dal recipes collection⇒ Dal / Pappu / Lentil Stew

Daily Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

Recipes with Green Veggies⇒ Recipes with GREENS

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Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

Ingredients:

  • Potatoes / Aloo – 4 (medium size)
  • Methi / Fenugreek Leaves / Menthaku – 1 cup
  • Water – to boil potatoes
  • Cooking Oil – 3 tablespoons
  • Green Chillies / Mirchi – 5
  • Whole Cumin / Jeera – 1 tablespoon
  • Curry Leaves / Karivepaku – 10 (optional)
  • Red Chilli Powder / Kaaram – 1 teaspoon
  • Cumin Powder / Jeera Powder – 1 teaspoon
  • Turmeric Powder / Pasupu – ½ teaspoon
  • Lemon juice – 1 tablespoon (optional)
  • Salt – 2 teaspoons / as per taste

Special Ingredients:

  • Cumin Powder / Jeera Powder
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

Step wise pics Procedure for Aloo Methi Sabzi / Potato & Fenugreek Fry:

  • TO BOIL POTATOES:  (skip this if you have pre-boiled)
  • Wash, peel the skin of potatoes and dice them into cubes. 
  • Take them into a suitable vessel, fill with water until they sink.
  • Put it on stove top / in microwave and boil until they soften. Takes 10-12 mins. (I used my microwave)
  • In the mean while, separate methi leaves from twigs, wash the leaves thoroughly.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
Now, put a frying pan on stove top under medium flame, add the cooking oil, slit green chillies, curry leaves and whole cumin / jeera. Saute them.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
Transfer all the methi / fenugreek leaves (thoroughly washed), into the pan. Fry them by stirring continuously.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
Add Red Chilli Powder, Cumin / Jeera Powder, Salt and Turmeric powder into the pan.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
Add all the boiled potato cubes into the pan. Mix everything thoroughly such that the spices are well coated throughout each and every piece.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry
Keep it on flame for about 2 more mins, sprinkle the lemon juice and then transfer into a serving dish. Done!! Aloo Methi Sabzi / Potato & Fenugreek Fry, ready to be served!

Tips:

  • Once you boil the potatoes & have the leaves ready, the fry takes just 5 mins.
  • Be very careful while frying the methi leaves, if they are not much fried / too much fried there are bright chances of curry getting bitter.
  • Adjust the salt and spice as per your taste.
  • This, Aloo Methi Sabzi / Potato & Fenugreek Fry, can be stored in refrigerator for 2 days and can be reheated before serving.

Result:

  • The pleasant earthy aroma of methi / fenugreek leaves of the curry, is tasted in every bite, just because they are coated on each and every potato piece!🙂 
  • It tastes really good as a side with steamed rice, any pulao, roti, chapati, phulka and even for sandwich filling.
  • We had this, Aloo Methi Sabzi / Potato & Fenugreek Fry, as a side with ghee roti and steamed white rice.
  • Even kids enjoy this side whenever I make this, they even ask for a 2nd serving.
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

VegCookBook by Praveena
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry. Healthy, Indian style Vegan,Simple curry with leafy greens. Rich in iron and calcium.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4

Equipment

  • Stove, Frying Pan.

Ingredients
  

  • 4 count Potatoes / Aloo (medium size)
  • 1 cup Methi / Fenugreek Leaves / Menthaku
  • 2 cups Water (to boil potatoes)
  • 3 tablespoons Cooking Oil
  • 4 count Green Chillies / Mirchi
  • 1 tablespoon Whole Cumin / Jeera
  • 10 count Curry Leaves / Karivepaku (optional)
  • 1 teaspoon Red Chilli Powder / Kaaram
  • 1 teaspoon Cumin Powder / Jeera Powder
  • ½ teaspoon Turmeric Powder / Pasupu
  • 1 tablespoon Lemon juice (optional)
  • 2 teaspoons Salt (or as per taste)

Instructions
 

  • TO BOIL POTATOES:  (skip this if you have pre-boiled)
  • Wash, peel the skin of potatoes and dice them into cubes. 
  • Take them into a suitable vessel, fill with water until they sink.
  • Put it on stove top / in microwave and boil until they soften. Takes 10-12 mins. (I used my microwave)
  • In the mean while, separate methi leaves from twigs, wash the leaves thoroughly.
  • Now, put a frying pan on stove top under medium flame, add the cooking oil, slit green chillies, curry leaves and whole cumin / jeera. Saute them.
  • Transfer all the methi / fenugreek leaves (thoroughly washed), into the pan. Fry them by stirring continuously.
  • Add Red Chilli Powder, Cumin / Jeera Powder, Salt and Turmeric powder into the pan.
  • Add all the boiled potato cubes into the pan.
  • Mix everything thoroughly such that the spices are well coated throughout each and every piece.
  • Keep it on flame for about 2 more mins,sprinkle the lemon juice and then transfer into a serving dish. Done!!

Notes

Please see the MAIN POST for step wise pics and recipe tips.
Keyword aloo menthaku koora, aloo methi fry recipe, Aloo methi sukhi sabzi, potato fenugreek stir fry recipe

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