Aloo Methi Subzi – A dry subzi made by cooking potatoes with fresh methi leaves and other indian spices in north indian style.
Potato is one vegetable which fits perfectly in almost every known cuisine of this world. From dum aloo of Kashmir to urulaikizhangu kara curry of Kanyakumari, indian cuisine offers countless delicious potato recipes that one should never miss! In this recipe, we are going to cook potatoes with fresh methi leaves and indian spices in north indian style to make lip-smacking aloo methi subzi, that goes very well with roti and steamed rice. This dry subzi also tastes good with rasam / curd rice. The flavor of methi is further enhanced by the addition of crushed kasoori methi (dried methi leaves). Kasoori methi makes this subzi more flavorful and irresistible.
I love the smell of hand after plucking fresh methi leaves. Do you love that earthy scent? It is very easy to grow methi at home. Plant some fenugreek seeds in soil. Sprinkle water to keep the soil moist. Your fresh, organic produce will be ready in a few weeks. Try this aloo methi subzi and enjoy with roti / rice! Wishing you a great day filled with positive energy 🙂
Aloo Methi Subzi Recipe:
Cuisine : North Indian
Category : Side dish for roti / rice
Makes : 5 servings
Preparation Time : 10 min
Cooking Time : 20-25 min
1 cup : 240 ml
- 5 medium size Potatoes, peeled & cubed
- 1 cup Chopped Methi Leaves (tightly packed)
- 1 Onion, sliced
- 1 Tomato, chopped
- 1 Green Chilli, slit
- 1 tbsp Chopped Ginger
- 1 tbsp Chopped Garlic
- 3/4 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Kasoori Methi
- 1 tsp Cumin Seeds
- 2 tbsp Oil
1. Heat oil in a pan. Add cumin seeds and let it crackle.
2. Add the chopped ginger and garlic. Fry over low flame till the raw smell goes off.
3. Add the sliced onion and slit green chilli. Sprinkle some salt and fry till translucent over medium-high flame.
4. Now add in the chopped tomatoes. Cook till the tomatoes become mushy.
5. Add red chilli powder, coriander powder, garam masala powder, cumin powder and turmeric powder. Mix well and fry till the raw smell goes off completely. Sprinkle some water and mix well again.
6. Add the chopped methi leaves and saute till the leaves wilt. This takes 2-3 minutes.
7. Add the peeled & cubed potatoes and salt to taste. Mix well so that all the potato cubes are coated well with the masala.
8. Sprinkle water now and then. Fry till the potato is cooked.
9. Crush kasoori methi between your palms and sprinkle over the subzi. Mix well and switch off the flame. Delicious and flavorful aloo methi subzi is ready to be served!