Lunch
How To Make Methi & Pudina Aloo Sabzi Recipe
If you enjoy How To Make Methi & Pudina Aloo Sabzi Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 3 Potatoes (Aloo) - peeled and cubed
- 250 grams Methi Leaves (Fenugreek Leaves) - washed and chopped
- 250 grams Mint Leaves (Pudina) - washed and chopped
- 1 Onion - thinly sliced
- 1 Tomato - pureed
- 1 inch Ginger - grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt - to taste
- Red Chilli powder - to taste
- 1 teaspoon Cumin seeds (Jeera)
- Sunflower Oil - for cooking
Instructions
1
To begin making the Aloo Methi & Pudina Sabzi method in two stage process.
2
We will first bake the potatoes and keep them aside.
3
We will bake the onions, tomatoes, pudina and methi leaves and then introduce it to the roasted potatoes.In our first step; bring to temperature a tablespoon of cooking oil in a heavy bottomed cooking vessel; introduce in the cumin seeds and the boiled cubed potatoes.
4
scatter some table salt and a pinch of turmeric ground mix and sauté on medium bring to temperature until you notice that the potatoes have started to turn golden brown in colour.Set the potatoes aside until you saute the onions and leaves.
5
bring to temperature a teaspoon of cooking oil in a small cooking vessel or skillet; introduce in the onions and ginger.
6
Saute on low to medium bring to temperature until you notice that the onions have become yielding and turned lightly browned.introduce diced tomatoes, scatter little table salt and saute until the tomatoes turn mushy.
7
After few mins introduce in all the seasoning powders like red chilli ground mix, turmeric, garam masala ground mix and coriander ground mix and incorporate well.Once the tomatoes are softened and browned with the masala; introduce in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened.
8
Do not saute too much, as the leaves will lose its green colour.introduce roasted potatoes and agitate cooking vessel-fry on medium high until all the fixings are well combined with the potato.
9
At this stage turn off the bring to temperature.
10
Keep the roasted potato aside in the same cooking vessel.
11
Transfer the aloo methi & pudina sabzi to a serving dish.enjoy the Methi & Pudina Aloo Sabzi method along with with Tawa Paratha and Punjabi Kadhi Pakora for a rapid weeknight dinner.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
25 minsTotal Time
35 minsMaster Chef
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