Flavorful Aloo Methi Sabzi in 30 MinutesVeg

1

Peel the potatoes, chop them into medium-sized pieces, and keep them in a bowl of water to prevent discoloration. Pick the fresh methi leaves from their stems, wash them thoroughly to remove any dirt, and set them aside.

2

Peel the potatoes, chop them into medium-sized pieces, and keep them in a bowl of water to prevent discoloration. Pick the fresh methi leaves from their stems, wash them thoroughly to remove any dirt, and set them aside.

3

Heat oil in a wide kadai (pan) over medium heat and add cumin seeds. Once they sizzle, add the chopped onions and sauté for two to three minutes.

4

Add the potato pieces to the pan followed by the pounded or finely chopped garlic cloves. Sauté for a few minutes.

5

Add the chopped tomatoes and slit green chilies. After cooking for about two minutes, stir in the salt, turmeric powder, chili powder, cumin powder, and coriander powder.

6

Pour in half a cup of water, cover the kadai with a lid, and cook for about 10 minutes until the potatoes are tender.

7

Add the cleaned methi leaves to the pan and mix gently. Cook for another 10 minutes on medium flame, being careful not to break the softened potatoes.

8

Once the leaves are cooked, stir in the garam masala powder, amchur powder, and red chili flakes. Mix everything well, let the raw smell dissipate, and turn off the heat.

9

Your Aloo Methi is ready to be served hot with rotis, phulkas, or rice.