Methi Aloo ki Sabzi

Name: Methi Aloo ki Sabzi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 cup fenugreek leaves; 2 potatoes; 1 tsp salt; water; 0.5 tbsp coriander powder; 0.5 tsp red chili powder; 1 tbsp basil oil; 2 tsp cumin seeds; 1 tsp mustard seeds; 1 inch cinnamon stick; 3 cardamoms; 1 tsp fennel seed; 2 bay leaves; 5 onions; 1 inch piece ginger; hing; tomatoes; 4 garlic cloves

A South Asian side dish of potatoes, tomatoes and basil, seasoned with fenugreek and chilli and simmered on the stove. It comes to the table with rotis or white basmati rice and yoghurt/raita.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Prepare a paste of the ingredients listed under 'Masala paste' and keep aside. Heat oil in a pot.
2
Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
3
Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone. Once they stop crackling, add the prepared masala paste and stir well.
4
Cook till the oil separates from the masala. Add the chopped fenugreek leaves and boiled potatoes.
5
Mix well, then fold in salt to taste. Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
6
Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.