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.
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.
