Methi Aloo tamatar sabji (Fenugreek leaves, potato and tomato vegetable)

alo methi tomato final 2

Methi or fenugreek leaves is made mostly in all households in some form of vegetable or in parathas and dals. For Northerners it is a winter delight, while in some places it is available the year round… lucky me!

The leaves have a bitter punch and that is why it is usually paired with a sweet or neutral vegetable to balance the bitterness. The result is scores of methi dishes – all of which are yum!

Try this simple recipe of methi along with potato and tomato. Tomato imparts a sweet and sour burst and makes the dish look beautiful along with dark green fenugreek leaves and yellow potatoes!

Ingredients

ingredients

1. Fenugreek leaves (Methi leaves) – 2 cups

2. Potato – 2 large, cubed

3. Tomato – 1 large, finely chopped

4. Ginger paste – 1 tsp

5. Cumin seeds (Jeera seeds) – 1 tsp

6. Asafoetida (Hing) – 1 tsp

7. Red chilli powder – 1/2 tsp or to taste

8. Turmeric powder (Haldi) – 1/2 tsp

9. Salt – 1 tsp or to taste

10. Oil – 2 tbsp

Method

1.

Wash the fenugreek leaves properly and then chop it finely.

2.

Heat the oil in a saucepan.

Alo methi tomato 1

3.

When the oil is hot enough, add the cumin seeds (jeera) and asafoetida (hing) and fry for a few seconds.

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4.

Now add the cubed potatoes and fry on high heat for a few minutes. This will crisp the potatoes on the outside.

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5.

Add the ginger paste and mix well. Fry for another minute.

6.

Next add the finely chopped fenugreek leaves and chopped tomatoes and mix well. Fry for a minute.

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7.

Mix in the masalas – red chilli powder, turmeric powder (haldi) and salt.

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8.

Cover the saucepan and lower the heat. Stir often. Cook until the potatoes are soft. 

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9.

Now increase the heat and fry for a few minutes. This will add a crispy layer to the cooked vegetables.

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Serve with roti and raita.

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