Recipe of Super Quick Homemade Metthi Aloo Sabji

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, metthi aloo sabji. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Metthi Aloo Sabji is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Metthi Aloo Sabji is something that I’ve loved my entire life. They’re nice and they look fantastic.

Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha. Methi leaves or fenugreek leaves are very nutritious. It is full of Iron and so one should include it in their diet at least once a week. aloo methi is an everyday Punjabi sabzi. easy, tasty and awesome.

To get started with this particular recipe, we must prepare a few components. You can cook metthi aloo sabji using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Metthi Aloo Sabji:

1. Take 1 medium bunch fenugreek chopped
2. Get 1 potato diced
3. Take 3 tbsp Oil
4. Take 1/4 tsp cumin seeds
5. Take 2 Tomatoes large finely chopped
6. Make ready 12 Garlic cloves finely chopped
7. Make ready 2 green chillies finely chopped
8. Take 1/4 tsp turmeric powder
9. Prepare 3/4 tsp red chilli powder
10. Get 1 tsp coriander powder
11. Get to taste Salt
12. Take as needed Water

The Aloo Methi Sabzi when combined with the sauteed onions and mild spices, makes this dish simple and yet delectable to the palate. Aloo Methi is a simple north-Indian stir fry made with potatoes and fenugreek leaves. In fact, the name of this dish comes from the Hindi words of Aloo meaning potatoes and Methi meaning Fenugreek leaves. It is a very popular winter-favorite dish in North India.

Instructions to make Metthi Aloo Sabji:

1. In a pressure cooker, heat oil. Add in the cumin seeds and allow them to splutter. Add in the garlic and saute on low flame till the raw smell goes away. This will take a minute or two.
2. Add in the tomatoes, some salt and cook till the tomatoes get mushy.
3. Add in green chilies after a few minutes and continue to cook till the tomatoes soften and oil begins to separate.
4. Add in the turmeric, red chilli powder, potatoes and mix well. Cook for a minute.
5. Add in the coriander powder and roast the potatoes with the masala for 3-4 minutes. Add in the fenugreek leaves and mix well. The fenugreek leaves will shrink and release their own water.
6. Now we have to pressure cook the veggies. So add some more water, just enough to pressure cook for 5-6 whistles.
7. When done, turn off the heat and allow the pressure to release on it's own. Open the cooker and check if there is any water left.
8. If yes, then continue to cook the aloo methi on high heat to dry up the moisture. Stir often. The oil will begin to separate again, which is when you know the sabzi is ready.
9. Turn the heat off. Serve hot with rotis or rice with some dal. Enjoy!

In fact, the name of this dish comes from the Hindi words of Aloo meaning potatoes and Methi meaning Fenugreek leaves. It is a very popular winter-favorite dish in North India. It is also called as Aloo Methi ki Sabji. Also, this recipe for the Aloo Methi Rasedar Subzi Vegan Potato Curry, is a no onion, no garlic recipe.

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