Aloo Methi Tamatar Sabzi | How to make Alu Methi ki Sabzi - Lunch Box Recipe | Aloo Methi Sabzi - No Onion No Garlic | Indian stir fry with Fenugreek Leaves, Potato and TomatoHello All my friends, readers and Followers. I'm back with one more winter delicacy for you. This is my own personal favorite & very much loved and all time favorite lunch box recipe. Before the season end I wanted to share this easy and simple recipe of aloo methi tamatar sabzi.
Aloo Methi is my one of the most loved sabzi particularly winter time. This formula is once more that my mother's recipe and I'm sharing it with no single change. I strongly believe that Aloo Methi Sabzi is very much needed in every winter season.
You know that fenugreek leaves are fresh and best available in this winter season. It is considered as a winter special medicine. It is the well-suited solution for basic cold because of its solid antiviral properties.
This is very simple and flavorful recipe. This is made up with few ingredients like fenugreek leaves, potato, tomato and Indian spices, which is easily available in our kitchen. Methi or fenugreek leaves is made mostly in all households in some form of vegetable or in paratha's and dal's. It's winter delight at my home.
We usually make methi paratha, dahi methi poori, gujarati style methi thepla.
Even I can make some quick breakfast recipe from it, especially the paratha from it. Mashed aloo methi sabzi, add some salt, red chilli powder, a pinch of garam masala and amchur powder(dry mango powder). Mix it well and used it in your paratha as stuffing and eat with butter of your choice (white or yellow) or great going with curd or tea.
The fenugreek leaves has a bitter punch and that is why we paired with sweet vegetable which balance the bitterness and that we used in our this recipe is Tomato(tamatar). This is great going with roti, paratha, used as a side dish with dal, roti, dahi and side salad.
Tomato imparts a sweet and sour burst and makes the dish look beautiful along with dark green fenugreek leaves and yellow potatoes! Try this simple recipe of methi along with potato and tomato.
Course : Main Course/ Side Veggie
Cuisine : Indian(North)
Preparation time :10 minutes
Cooking time :12-15 minutes
Servings : 2-3
Author : Jolly Makkar
Ingredients
Fenugreek leaves (Methi leaves) – 1 bunch
Potato – 2 large, cubed
Tomato – 2 medium sized, finely chopped
Green chillies - 1 to 2 no, finely chopped (as per your preference)
Red chilli powder – 1 tsp or to taste
Turmeric powder / Haldi – 1/2 tsp (optional)
Dhaniya powder/ Coriander powder - 1/2 tsp
Garam masala - 1/4 tbsp
Salt to taste
Oil – 2 -3 tbsp
Preparation Method
1. Clean the fenugreek leaves and finely chopped it. Wash the fenugreek leaves properly and then chop it finely.
2. Heat the oil in a saucepan/kadai. When the oil is hot enough, now add the cubed potatoes and fry on high heat for a few minutes. This will crisp the potatoes on the outside.
3. Next add the finely chopped fenugreek leaves and green chilies. Fry for a minute.
4. Now add chopped tomatoes, mix in the masala's – red chilli powder, turmeric powder (haldi), coriander powder, salt and mix well..
5. Cover the saucepan/kadai and lower the heat. Stir often. Cook until the potatoes and tomatoes are soft.
6. Now fry for a few minutes. This will add a crispy layer to the cooked vegetables. Add garam masala powder, mix well.
7. Serve with roti and raita.
Did you tried this recipe?
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