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

  • 2.3 gm
    Total Fat
  • 9.2 gm
    Carbohydrate
  • 7.8 mg
    Vitamin C
  • 0.4 gm
    Protein
  • 312.0 mcg
    Vitamin A
  • 14.5 mg
    Calcium
  • 0.8 mg
    Iron
  • 72.3 kcal
    Energy
  • Ingredients
  • Step-by-Step
1.0 Chopped Cup(51.0 gm) Methi Leaves
1/2 Boiled Diced Cup(83.0 gm) Potato
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
1/2 Chopped Tsp(1.0 gm) Green Chilli
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
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.

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