AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner Methi leaves
- Remove the leaves from the stems of the methi leaves.
- Rinse them thoroughly in cool running water in a large bowl.
- Firstly soak the leaves in enough water for a few minutes.
- Sprinkle salt over the leaves and set-asides for 10 minutes.
- This helps to gets rid of the mud and pesticide residue from the leaves if any.
- Set-asides.
Potatoes
- Rinse, peel and cut into small cubes or squares or 1 inch pieces.
- Keep them immersed in a bowl of water to prevent potatoes from getting discolored.
- This also helps the potatoes to stir fry or cook faster.
- Set-asides.
- Add in oil, cumin, garlic and green chilies to saute and sprinkle hing until the garlic smell good.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add in the drained potatoes and turmeric into mixing jar to fry until they start to look crisp and lightly golden on the outside.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C
- Add garam masala and salt.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
- Add in the reserved methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Enjoy aloo methi with paratha, roti or rice-dal combo.
Tips :
- Aloo methi can be easily packed in lunch box with a side of some soft roti or paratha.
- We love to have aloo methi sabji with soft roti and a side of curd (yogurt). You could even make this dish as a side vegetable with your main course.
Servings 3
- Amount Per Serving
- Calories 532
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Cholesterol 0mg
- Sodium 476mg20%
- Potassium 1291mg37%
- Total Carbohydrate 84.4g29%
- Dietary Fiber 31.8g128%
- Sugars 1.1g
- Protein 29.3g59%
- Calcium 18%
- Iron 229%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Methi leaves
- Remove the leaves from the stems of the methi leaves.
- Rinse them thoroughly in cool running water in a large bowl.
- Firstly soak the leaves in enough water for a few minutes.
- Sprinkle salt over the leaves and set-asides for 10 minutes.
- This helps to gets rid of the mud and pesticide residue from the leaves if any.
- Set-asides.
Potatoes
- Rinse, peel and cut into small cubes or squares or 1 inch pieces.
- Keep them immersed in a bowl of water to prevent potatoes from getting discolored.
- This also helps the potatoes to stir fry or cook faster.
- Set-asides.
- Add in oil, cumin, garlic and green chilies to saute and sprinkle hing until the garlic smell good.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add in the drained potatoes and turmeric into mixing jar to fry until they start to look crisp and lightly golden on the outside.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C
- Add garam masala and salt.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
- Add in the reserved methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Enjoy aloo methi with paratha, roti or rice-dal combo.
Tips :
- Aloo methi can be easily packed in lunch box with a side of some soft roti or paratha.
- We love to have aloo methi sabji with soft roti and a side of curd (yogurt). You could even make this dish as a side vegetable with your main course.