How to make Soya Methi Aloo -
Fenugreek and dill leaves cooked with potatoes and other masalas
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
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 Recipe Card
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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