How to make Aloe Vera Aur Methi Ki Subzi -
An unusual preparation of aloe vera flavoured with fenugreek seeds.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Aloe vera (एलो वेरा), Fenugreek seeds (methi dana) (मेथीदाना)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Papad Ki Sabzi Mixed Vegetables With Five Spice Tempering Mixed Vegetable And Chickpea Hotpot Thai Stir-Fried Beancurd
Aloe Vera Aur Methi Ki Subzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aloe Vera Aur Methi Ki Subzi Recipe
Aloe vera 200 grams
Fenugreek seeds (methi dana) 1/2 cup
Turmeric powder 1/2 teaspo a pinch
Salt to taste
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 2-3
Red chilli powder 1 teaspoon
Dried mango powder 1 1/2 teaspoons
Coriander powder 1 1/2 tablespoons
Salt to taste
Sugar 1 teaspoon
Raisins 2 tablespoons
Juice of ½ lemon
Method
Step 1
Heat water in a non stick handi. Add a pinch of turmeric powder and a little salt.Cut aloe vera into small pieces and add to the water.
Step 2
Add methi dana, cover and cook till the water comes to a boil. Strain aloe vera and methi dana and refresh in cold water.
Step 3
Heat oil in a non stick kadai. Add cumin seeds and sauté till fragrant. Add asafoetida, ginger, green chillies and sauté.
Step 4
Add aloe vera and methi dana and mix well. Add red chilli powder, amchur, remaining turmeric powder, coriander powder, salt and mix well.
Step 5
Add sugar, raisins, lemon juice and mix well. Transfer into a serving bowl and serve.
Nutrition Info
Calories : 518 Kcal
Carbohydrates : 39.3 gm
Protein : 12.7 gm
Fat : 34.5 gm
Other : Fiber- 19.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
