Ingredients: Potatoes (Aloo) - peeled and cubed, grams Methi Leaves (Fenugreek Leaves) - washed and chopped, grams Mint Leaves (Pudina) - washed and chopped, Onion - thinly sliced, Tomato - pureed, inch Ginger - grated, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Coriander Powder (Dhania), - to taste, Chilli powder - to taste, teaspoon Cumin seeds (Jeera), Oil - for cooking, Vegetarian diet
Instructions: To begin making the Aloo Methi & Pudina Sabzi Recipe in two stage process. We will first roast the potatoes and keep them aside. We will roast the onions, tomatoes, pudina and methi leaves and then add it to the roasted potatoes.In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes. Sprinkle some salt and a pinch of turmeric powder and sauté on medium heat until you notice that the potatoes have started to turn golden brown in colour.Set the potatoes aside until you saute the onions and leaves. Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger. Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned.Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy. After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well.Once the tomatoes are softened and browned with the masala; add in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened. Do not saute too much, as the leaves will lose its green colour.Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato. At this stage turn off the heat. Keep the roasted potato aside in the same pan. Transfer the aloo methi & pudina sabzi to a serving dish.Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner.