Tuesday, 26 January 2016

Aloo Methi Subzi - Potato and Fenugreek leaves stir fried

Aloo Methi Subzi

Aloo-Methi Subzi is a north Indian recipe well known for its taste and health properties since it contains fenugreek leaves which are excellent for a lot of health problems such as diabetes and LDL cholesterol. It improves hair quality - it can be applied on the scalp before bath for long and lustrous hair. It also reduces skin blemishes.

Aloo-Methi Subzi tastes excellent with rotis, parathas, phulkas etc.
I heard about this dish after marriage when my husband brought fenugreek leaves home. I prepared this dish @ that time and it had come out well.  
I too liked this dish when I ate it at that time. 

INGREDIENTS to prepare Aloo Methi Subzi

Methi leaves - a bunch 
Potatoes - 3 to 4 nos, medium
Red chilly powder - 1/4tsn
Turmeric powder - 1/4tsn
Green chilly - 3 nos
Oil - 2 tbsn
Salt - as required

PROCESS to prepare Aloo Methi Subzi

Clean the leaves well preferably with salt water. It helps remove the mud easier as well as pesticides in the leaves.

Finely chop the fenugreek leaves. 

Chop the potatoes into medium size cubes.

Take a frying pan and  pour oil and heat it. Once the oil is hot, add  potatoes into it.  Then add salt, chilly powder and turmeric powder.

Saute the potatoes for a few minutes still they become light brownish in colour. Sprinkle a handful of water into this.

Now add the chopped fenugreek leaves into the sauteed potatoes. Slit the green chillies and add these.

Close it with a lid with a medium flame.cook it for 10 minutes. Check if the leaves have got cooked properly. One thing we need to be careful is that we must not mix this too much to avoid the potatoes getting mashed. The potatoes must retain their shape. 

Once the fenugreek leaves are cooked well, remove the lid, mix the potatoes and leaves once and saute it for a few minutes so that the water, if any, gets evaporated and the bhaji gets dry. 

Aloo methi subzi is ready. Serve hot with rotis, parathas, chapattis, phulkas etc