Methi Aloo
The best way to use fresh winter methi, this methi aloo sabzi is a warm, delicious, homestyle dish that's best served with hot rotis.
Servings: 4 servings
Ingredients
- 3 ½ cups methi 140 grams
- 3 cups water
- 2 teaspoons salt divided
- 1 tablespoon groundnut or any neutral flavored oil
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida hing
- 1 red chilli broken into 2
- 2 potatoes 220 grams/1 cup, chopped into ¼ inch cubes
- ½ teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 green chilli finely chopped
- 1 large tomato finely chopped, ¼ cup + 2 tablespoons, 100 gms
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon amchur powder
Instructions
- Take 3 cups of water & 1 ½ teaspoons of salt in a bowl and soak methi for 30 minutes. After 30 minutes, squeeze water from the leaves and finely chop them. This will reduce the bitterness of methi leaves.3 ½ cups methi, 3 cups water, 2 teaspoons salt
- Heat oil in a pan or kadai, add jeera and after it crackles, add hing & red chilli and saute till fragrant. Add potato cubes and cook on low for 7-8 minutes till they are 75% cooked.1 tablespoon groundnut or any neutral flavored oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1 red chilli, 2 potatoes
- Add ginger, garlic and saute till fragrant. Add tomatoes, spice powders, ½ teaspoon salt and cook covered for 3-4 minutes until tomatoes turn mushy.½ teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 green chilli, 1 large tomato, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon amchur powder
- Add chopped methi and cook without covering for 5-7 minutes till they get roasted well. Serve.
Nutrition
Calories: 234kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1219mg | Potassium: 578mg | Fiber: 6g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 6mg