Ingredients
Equipment
Method
- Wash the Baby Potatoes, boil it in a pressure cooker (one Whistle), and Peel them. Methi Leaves (Fenugreek Leaves) thoroughly washed and chopped. Arrange finely chopped onion, ginger, garlic and keep aside. Better to refrigerate the boiled potatoes for a couple of hours.
- It’s a three stage process to make methi and aloo sabji.
- First cooking the methi leaves for a while. Next roasting the potatoes along with spices for 2-3 minutes and then roast them together.
- Take a roasting pan. Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft. Remember to add little salt for better result and keep aside.
- Heat oil in the same pan over medium heat, Add bay leaves, cinnamon stick .
- Add the cumin seeds and allow them to crackle.
- Add the onions, ginger, garlic and saute until the onions are soft.
- Add the boiled potatoes,turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt to taste (remember you have added salt earlier).
- Stir well to combine all the ingredient and turn the heat to low to roast the potatoes 10 minutes.
- Once the potatoes absorbed all the masala, add the cooked methi leaves and toss for less than a minute.
- Give it a taste and adjust the spices and salt accordingly
- Turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot with rice or roti