Рецепт Aloo methi subzi | Potato fenugreek stir fry
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A simple fragrant side from Sapna's blog - Aloo methi subzi. Aromatic, mildly spiced potatoes coated with fenugreek leaves. Serves perfectly as a side for rice or for any Indian flat breads.
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Aloo methi subzi | Potato fenugreek stir fry
Fragrant and aromatic; mildly spiced potatoes coated with fenugreek leaves.
Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Serves: 2
Ingredients
- 8-10 medium sized potatoes, peeled and cubed
- 1 Cup washed and chopped Methi Leaves | Fenugreek leaves (1)
- 2 Tbsp Ghee | Clarified butter (1)
- 1/2 tsp Jeera | Cumin seeds
- 1/2 tsp Kadugu | Mustard seeds
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder (as per your spice level)
- Salt for taste
Instructions
Boil the potatoes with salt and keep aside.
Heat a kadai or a pan on medium heat. Add ghee and once it is hot add the mustard seeds and cumin seeds; let it splutter.
Add the chopped fenugreek leaves and fry them until they wilt and shrink.
Then add the chopped tomatoes; sprinkle some water and let it cook.
Once the tomatoes are smashed and cooked well, add the turmeric, red chilli powder and salt.
Add the boiled potatoes and mix well. Cover and cook them for about ten minutes on a low medium flame.
Turn off the flame and serve them with rice or a roti.
Notes
You can also use whole baby potatoes instead. Also if you are short of fenugreek leaves, you can also use kasuri methi | dry fenugreek leaves.
As much as you can try to add ghee while making the curry. It really makes a difference in the taste. If you cant, use regular cooking oil.