Aloo Methi ki Sabji

Cook along · 14 steps

Method

1. 1

   Wash and finely chop 2 cups fenugreek leaves including stalks.

2. 2

   Finely chop 2 cups sweet corn. Chop 4-5 medium potatoes. Take ¼ cup green peas.

3. 3

   Heat 2 tbsp oil. Add 1 tsp cumin seeds and 1 dry red chili. Let crackle.

4. 4

   Add ½ tsp turmeric powder and chopped potatoes. Mix well.

   

5. 5

   Add ¼ cup green peas and 2 tbsp water. Mix. Adding water prevents the peas from crackling in oil.

6. 6

   Cover and cook for 5 minutes. Mix once.

7. 7

   Cook for another 7-8 minutes until potatoes develop a golden crispy layer and peas are cooked.

   

8. 8

   Add finely chopped fenugreek leaves. Mix well.

9. 9

   Cook uncovered for 2-3 minutes so water evaporates and the vegetable becomes crispy.

10. 10

    Add salt, 2 tbsp coriander powder, 1 tbsp red chili powder, and ½ tbsp garam masala. Mix.

11. 11

    Cook for 1 more minute so spices meld.

    

12. 12

    Crispy potato fenugreek sabji is ready.

13. 13

    Serve with roti, chapati, paratha, or rice.

14. 14

    Place Tulsi leaves and offer to Lord Jagannath.