How to make Soya Methi Aloo -

Fenugreek and dill leaves cooked with potatoes and other masalas

Sanjeev Kapoor

This recipe is contributed by Member Manjari Kumar.

Main Ingredients : Dill leaves (suva) (सुवा के पत्ते ), Fenugreek leaves (methi) (मेथी)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Soya Methi Aloo checkout Suva Soya Bhaji . You can also find more Main Course Vegetarian recipes like Ker Sangri Dahiwale Tinde Achari Aloo in Dahi Rajma Masala

Soya Methi Aloo

Soya Methi Aloo Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Methi Aloo Recipe

  • Dill leaves (suva) chopped 1 medium bunch

  • Fenugreek leaves (methi) chopped 1 bunch

  • Potatoes diced 6 medium

  • Oil 2 1/2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 tablespoon

  • Cumin seeds 1/2 tablespoon

  • Green chillies chopped 2

  • Cloves 2-3

  • Cinnamon 5 inch stick

  • Whole dry red chilli 2

  • Turmeric powder 1 1/2 tablespoons

  • Salt

  • Red chilli powder 1 tablespoon

  • Coriander powder 2 1/2 tablespoons

  • Garam masala 1 tablespoon

  • Dry mango powder (amchur) 1 tablespoon

Method

Step 1

Heat oil in a non-stick pan. Add fenugreek seeds, cumin seeds, green chillies, cloves, cinnamon and dry red chillies and saute for a minute.

Step 2

Add potatoes and saute for four to five minutes. Add the dill leaves, methi leaves, turmeric powder and salt and cover and cook on low heat for eight to ten minutes.

Step 3

Add red chilli powder, coriander powder, garam masala and amchur powder and mix well and cook covered for four to five minutes. Serve hot with puris or chapatis

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MasterChef Sanjeev Kapoor

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.