Aloo methi sabji :
Aloo methi sabji is prepared in two distinctive styles, with gravy, and without gravy. This formula is for making aloo and methi sabzi with garlic-flavored gram flour-based gravy. Take after the given recipe to make this curry at home in a few minutes.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3 servings
Ingredients:
| 1½ mugs of boiled and cubed Potatoes |
| 1½ mugs of boiled and cubed Potatoes |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 1 Onion, finely chopped |
| 5 cloves of Garlic, finely chopped |
| 1 teaspoon ground Ginger |
| 1 Tomato, finely chopped |
| 1 teaspoon Ruddy Chilli Powder (lal mirch) |
| 2 teaspoons Coriander Powder |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 2 teaspoons Gram Flour (besan) |
| 1 teaspoon Lemon Juice |
| 1 teaspoon Sugar (optional) |
| 1½ tablespoons Cooking Oil |
| Salt to taste |
| Water |
Note: Add salt while boiling potatoes to get an equal taste.
Directions:
1. Wash chopped fenugreek leaves in water and drain.
2. Warm oil in a kadai over medium fire. Include cumin seeds; when they start to crackle, include chopped onion and sauté until it gets to be translucent. Include chopped garlic and ground ginger, sauté for 30-40 seconds.
3. Include chopped tomato and sauté until it turns delicate for approx. 2-minutes.
4. Include and blend ruddy chili powder, coriander powder and turmeric powder.
5. Include potato cubes and mix well.
6. Mix and cook for approx. 1-minute.
7. Include chopped fenugreek takes off and salt to taste.
8. Mix and cook for 3-4 minutes.
9. Blend gram flour in 3/4 mug water and include it in the potato and methi blend. Include lemon juice and sugar. Bring it to a bubble on medium flame.
10. When it begins bubbling, diminish the fire to moo and cook until the desired consistency of sauce. Keep mixing in between to make beyond any doubt that the sabzi does not burn and adhere to the foot of the container or kadai.
11. Turn off the fire and exchange aloo methi sauce sabzi in a serving bowl. Serve hot.
Tips and Variations:
- Adjust the sugar and lemon juice amount to get a gentle sweet and acrid taste.
- Add more water to make a lean sauce and include less water to make the thick sauce in step 9.
Taste: Spicy and gentle tart tomato taste with a decent flavor of fenugreek leaves.
Serving Ideas: Serve it with either chapati or paratha, rice khichdi, and kadhi as a solid nourishment for dinner.