Alu Methi Sabzi

The aromatic Alu Methi Sabzi has been my favourite dish right from school days! As one opens the tiffin box...the aroma is so wonderful that its no surprise that the mouth waters!

We make this dish during winters atleast twice. Since it has Potatoes, we tend to have this in limited portion, but it takes a lot of will power to do so!

Ingredients:

3 cups Methi | Fenugreek Leaves, roughly chopped
2 Alu | Potatoes, large, boiled and roughly smashed

1 Onion, large, finely sliced

1" Adrak | Ginger, finely chopped
1 Green chilli, finely chopped
1/2 tsp Haldi | Turmeric Powder
1 tblsp Amchur | Dry Mango Powder

1 tblsp Dhania | Coriander Powder

1 tsp Saunf | Fennel Powder
1 tsp Jeera | Cumin Powder

1 tsp White Til | Sesame Seeds, dry roasted

1 tsp Oil

To taste Salt

Method:

• In a kadhai heat oil. Add jeera, green chilli and adrak. 
• When jeera splutters add chopped onions. Saute till the onions become caramelized - nice brown in colour.
• Add chopped methi leaves, haldi and salt. Mix well. 
• Once the methi leaves are cooked, add the potatoes, amchur, dhania powder, jeera powder and saunf powder.
• Mix well and cook for 2 minutes.
• Switch off the gas and transfer to serving bowl. 
• Garnish with roasted white til.
• Serve hot with any Roti | Paratha | Thaiyr Sadam | Steamed Rice and Dal.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.