Aloo Methi- Sindhi Style Recipe - Potatoes and fresh fenugreek leaves cooked in Sindhi style.

This recipe is contributed by Member Neelam Saxena.

Main Ingredients : Potatoes(आलू), Fenugreek leaves (methi)(मेथी)

Cuisine : Sindhi

Course : Main Course_Veg

Aloo Methi- Sindhi Style

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Aloo Methi- Sindhi Style checkout Batata Song , Ambat Batata , Baby Potatoes In Spicy Yogurt Gravy , Chutneywale Aloo . You can also find more Main Course_Veg recipes like Cucumber With Chicken And Fresh Red Chillies, Asparagus in Saffron Sauce, Karela Andhra Style, Palak Aloo. Or try out these recipes from Sindhi Cuisine like Bharwan Karela, Bhooga Chawar, Sindhi Kadhi, Seyal Dabal.

Aloo Methi- Sindhi Style Recipe - how to make Aloo Methi- Sindhi Style

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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Potatoes peeled and chopped4-5 medium

  • Fenugreek leaves (methi) finely chopped1 bunch

  • Oil 3 tablespoons

  • Garlic chopped8-10 cloves

  • Ginger grated1 inch

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Tomatoes chopped3-4 medium

Method

Step 1

Heat two tablespoons oil in a non-stick pan. Add garlic and ginger and saute for a minute.

Step 2

Add methi leaves and saute for two minutes. Add potatoes, red chilli powder, turmeric powder, coriander powder and salt and saute for a minute.

Step 3

Add half a cup of water and cover and cook on low heat.Meanwhile heat remaining oil in another non-stick pan.

Step 4

Add cumin seeds and saute for a minute.

Step 5

Add tomatoes and cover and cook till the tomatoes gets cooked.

Step 6

Add it to the potatoes and fenugreek mixture and mix well and cover and cook on low heat for five minutes.

Step 7

Serve hot.

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