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You are here: Home / Side Dishes - Chappatis / Rotis / Aloo Methi Subzi | Potato Fenugreek Leaves Curry

Aloo Methi Subzi | Potato Fenugreek Leaves Curry

August 23, 2012 By Radhika 23 Comments

Aloo Methi Subzi

As you all know cooking fenugreek be it either the seeds or the greens are very tricky. The nutrient packed leaves may turn the entire dish tasting bitter if not handled properly. After packing tomato methi pulao to my kids, I had been trying various dishes with the methi leaves and this subzi / dry curry was also a hit with the kids.

Usually I pressure cook the potatoes and crumble them before adding it to any dry curries but this time took the time cube them finely and the result was just so good and the resultant dish looked impressive as well.
What more do you need as I packed this as an accompaniment for rice for the lunch time and served the same thing with rotis for dinner. Cool right. Another wonderful side dish to be treasured and enjoyed that also happens to be packed with carbs and fibre.

You can also wrap this in rotis and pack as lunch for the kids and I’m sure they would love you for it. Just make sure you clean the fenugreek leaves well under running water before using it in the curry. This recipe is adapted from Tarla Dalal and I’m so glad I did.



Aloo Methi Subzi

Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Total Time: 20 Minutes
Serves: 4

Ingredients:

  • Potatoes, big – 2
  • Fenugreek Leaves (Methi) – 1/2 cup
  • Onions – 1
  • Green chillies – 2
  • Garlic – 2 cloves
  • Ginger – 1 inch piece
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Oil – 2 tsp


Instructions:

1. Wash and peel the skin of potatoes. Dice finely. Chop the onions, green chillies, garlic and ginger finely. Clean, wash and chop the fenugreek leaves and keep aside.
2. Heat a pan with oil. Add cumin seeds, when they crackle, add onions, green chillies, ginger, garlic and sauté on medium flame for 2 minutes.
3. Now add the fenugreek leaves and sauté on low flame for another 2 minutes.
4. Now add the turmeric and coriander powder and mix. Add diced potatoes and sprinkle a hand full of water. Mix well and close with a lid. Cook on low flame for 5-7 minutes or till the water has evaporated and the curry is dry.
5. Serve hot with rice or rotis as an accompaniment.


Notes:

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  • Do not add more than enough water to the curry else the potatoes might become mushy.
  • Instead of dicing them, you can save time by pressure cooking the potatoes in advance and add after crumbling them.
  • Instead of green chillies, red chilli powder can be added but the color will change.
  • For a tangy taste just add a few drops of lemon juice in the end after taking off fire and mix well.

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Filed Under: Side Dishes - Chappatis / Rotis, Side Dishes - Rice, Vegetable: Potato Tagged With: Greens

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Reader Interactions

Comments

  1. Shobha

    August 23, 2012 at 5:58 pm

    Aloo with methi flavour tastes awesome..it’s my favourite too.

    Reply
  2. Princy Vinoth

    August 23, 2012 at 6:05 pm

    one amazing sabji this is!

    Reply
  3. Roshni

    August 23, 2012 at 6:16 pm

    really good one radhi.. never made chopped potatoes and methi toghert. always boiled potatoes. will try like this

    Reply
  4. Now Serving

    August 23, 2012 at 6:27 pm

    Lovely color. Methi always lends a “healthful” aspect to most carbs – be it parathas or aloos -less the guilt of carbs, so to speak, besides lending a wonderful flavor! Enjoyable post, Rads

    Reply
  5. Veena Theagarajan

    August 23, 2012 at 7:33 pm

    Simple and comforting dish! I love the click
    great-secret-of-life.blogspot.com

    Reply
  6. nayana

    August 23, 2012 at 7:55 pm

    wow, yummy dish………..

    http://nayanas-kitchen-kreations.blogspot.in

    Reply
  7. Sanoli Ghosh

    August 23, 2012 at 8:10 pm

    Very favorite to me. Looks delicious.

    Reply
  8. Anu

    August 23, 2012 at 8:26 pm

    Yum combo.

    Reply
  9. Vijayalakshmi Dharmaraj

    August 23, 2012 at 8:27 pm

    healthy version… but in my place fresh methi leaves demand…
    VIRUNTHU UNNA VAANGA

    Reply
  10. Sayantani

    August 24, 2012 at 1:28 am

    love methi greens. that aroma is amazing….love your curry recipe. beautiful colour.

    Reply
  11. Sangeetha

    August 24, 2012 at 2:06 am

    love this combo, perfect with rotis n rice too…looks very inviting!0

    Reply
  12. Shweta in the Kitchen

    August 24, 2012 at 12:04 pm

    Yum, like your version. I make it similar way just that I add some tomatoes too.

    http://shwetainthekitchen.blogspot.com

    Reply
  13. Saraswathi Tharagaram

    August 24, 2012 at 12:08 pm

    Looks absolutely delicious…Love the combo.

    Reply
  14. Maayeka

    August 24, 2012 at 12:24 pm

    nice and flavourful subzi .I loved this too!

    Reply
  15. Daksha

    August 24, 2012 at 2:55 pm

    You done so perfectly… looks inviting…..

    Reply
  16. barbeque chicken pizza

    August 24, 2012 at 4:09 pm

    The recipes seems awesome, but shock i can’t find any fenugreek leaves in it. Have you applies paste of it.

    Reply
    • Radhika

      August 24, 2012 at 7:20 pm

      Refer Step-3. Fenugreek leaves shrink upon sauteing and the tiny green specks you see with the potato cubes are indeed the leaves.

      Reply
  17. Rumana Ambrin

    August 24, 2012 at 7:48 pm

    So bright and yummy dish..

    Reply
  18. Poorni

    August 24, 2012 at 11:00 pm

    mouth watering recipe.. nice presentation

    Reply
  19. Priya

    August 25, 2012 at 12:43 am

    Super flavourful and delicious subzi..

    Reply
  20. Sharans Samayalarai

    August 25, 2012 at 8:27 am

    Lovely combo and color… nice clicks..Happy to follow you 🙂

    Inviting you to join Onam Sadhya~Grand Feast

    Cheers,
    Sharanya
    Sharans Samayalarai

    Reply
  21. kerala flowerplaza

    August 27, 2012 at 7:43 pm

    Finger licking…
    keralaflowerplaza.com

    Reply
  22. Swati Sapna

    August 30, 2012 at 8:47 pm

    Aloo-methi is a weekly regular in our house… and I must confess that my cook is a total rockstar at cooking this up! This is one dish that I had to learn from her 😀
    Another wonderful way to make methi I discovered at ‘Bhagat Tarachand’ restaurant at Zaveri Bazaar. Jus methi leaves, onions and a little diced tomato – stir fry in oil with only a pinch of salt. The low salt and the caramelised onions gives it a lovely sweetness!

    Reply

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Hi, I'm Radhika, a homemaker and mom of 2 teenage boys. Welcome to my kitchen from where I share easy and simple vegetarian and vegan recipes to tickle your palates. Read More…

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