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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

Aloo Methi Sabzi / Potato & Fenugreek Stir Fry. Healthy, Indian style Vegan,Simple curry with leafy greens. Rich in iron and calcium.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Keyword: aloo menthaku koora, aloo methi fry recipe, Aloo methi sukhi sabzi, potato fenugreek stir fry recipe
Servings: 4
Author: VegCookBook by Praveena

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.

You can Pinit here for later, Pinterest link:

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