Fengreek Leaves Potato Dry Vegetable With Oil Recipe

Aloo Methi is a simple and quick sabzi recipe made with potatoes, fenugreek leaves and spices. It is a dry vegetable recipe that goes well with roti's.

Nutritional info

  • 1.8 gm
    Total Fat
  • 7.5 gm
    Carbohydrate
  • 6.3 mg
    Vitamin C
  • 0.3 gm
    Protein
  • 253.0 mcg
    Vitamin A
  • 11.7 mg
    Calcium
  • 0.6 mg
    Iron
  • 58.6 kcal
    Energy

Buy From Retailer

1.0 Chopped Cup(51.0 gm) Methi Leaves

Buy From Retailer

1/2 Boiled Diced Cup(83.0 gm) Potato

Buy From Retailer

1.0 Chopped Tbsp(8.0 gm) Onion

Buy From Retailer

1.0 Chopped Tbsp(13.0 gm) Tomato

Buy From Retailer

1/2 Chopped Tsp(1.0 gm) Green Chilli

Buy From Retailer

1.0 Tsp(5.0 gm) Ginger Garlic Paste

Buy From Retailer

1/4 Tsp(0.6 gm) Haldi

Buy From Retailer

1/4 Tsp(0.74 gm) Hing

Buy From Retailer

1/4 Tsp(0.59 gm) Jeera

Buy From Retailer

1/4 Tsp(1.0 gm) Salt

Buy From Retailer

1.0 Tsp(3.0 ml) Oil
  • Prepreparation

    Boil 1/2 cup of potatoes

  • For making Methi Aloo Vegetable

  • In a kadai, heat 1 tsp cooking oil, 1/4th tsp cumin seeds, 1/4th tsp asafoetida, 1/2 tsp green chillies,1 tbsp onions, 1 tbsp tomatoes,1 tsp ginger garlic paste,1 cup fenugreek leaves, 1/4th tsp salt, 1/4th tsp turmeric.

  • Saute all these well till it gets cooked.

  • Add 1/2 cup boiled potatoes and mix them well.

  • Serve hot with Chapatis.