How To Make Lu Methi Vegetable Recipe - Own Fangrik Layaves Vegetable

To begin making the Aloo Methi Sabzi procedure; we will first get the potatoes boiled till firm yet cooked.

I like to keep cold the boiled potatoes for a couple of hours before roasting them in a pot.Making the Aloo Methi Sabzi is a three stage process.

first crafting the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together.scalding up cooking oil in a pot over medium scalding up; stream in in the cut up methi leaves and saute until the methi leaves become soft and wilt down.

strew a little table salt and keep aside.Next,  scalding up cooking oil in a pot over medium scalding up; stream in in the cumin seeds and allow it to crackle.

stream in in the onions, ginger and garlic and saute until the onions are soft and yielding. stream in in the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric ground mix, red chilli ground mix, amchur, coriander ground mix, garam masala ground mix and table salt.mix gently well to combine all the ingredient and turn the scalding up to low to arid-fry the potatoes along with the spices for a good 10 mins.After 10 mins, once the potatoes have absorbed all the masala, stream in in the cooked methi leaves and toss for less than a minute to combine to make the scrumptious tasting Aloo Methi Sabzi.Give it a sharp profile and adjust the spices accordingly.

Once done, turn off the scalding up and transfer the Aloo Methi Sabzi to a serving dish and dish up scalding.dish up the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a speedy weeknight dinner with your family.

You can also dish up Kachumber Salad with this meal to make it more filling and wholesome.