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Aloo Methi Sukhi Sabzi / Potato & Fenugreek Stir Fry

VegCookBook by Praveena
North Indian style, Semi-Dry Curry / Sukhi Sabzi Recipe, which is Plant Based, Gluten free. Both Stove Top & Instant Pot methods given below.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Frying pan (for stove-top method)
  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

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

Instructions
 

STOVE TOP METHOD:

  • TO BOIL POTATOES:  (skip this if you have pre-boiled)
    Into a sauce pan, add 4 cups of water, drop the potatoes, place the lid on.
    Put the vessel on stove top under high flame for 15-20 mins.
    Switch the flame OFF, strain the hot water, run cold water over them and peel the skin off.
    Optionally, Dice each into large size cubes.
  • Put a frying pan on stove top under medium flame.
    Add the cooking oil and heat it.
    Add the slit green chillies, curry leaves and whole cumin / jeera.
    Saute them for 1 min.
  • Transfer all the methi / fenugreek leaves (thoroughly washed), into the pan.
    Fry them by stirring continuously just for 3 mins, until the leaves wilt.
  • Then, add Red Chilli Powder, Cumin / Jeera Powder, Salt and Turmeric powder into the pan.
  • Immediately, 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. Then Switch OFF.
    Sprinkle the lemon juice and then transfer into a serving dish. Done!!

INSTANT POT METHOD:

  • Pour 2 cups of water into the inner pot.
    Place all the washed potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel.
    Close the IP lid & valve. Set to PRESSURE COOK mode, for 5 mins under HIGH PRESSURE.
  • Empty the Instant Pot completely, switch On Gadget, select SAUTE mode, for 5 mins.
    Add the OIL, let it heat.
    Then continue the same recipe as per the Stove Top method recipe given above.
    Switch the Gadget OFF, transfer the curry into serving bowl. Done!

Notes

Please see the MAIN POST for step wise pics and recipe tips.
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