A common dish in winters in all North Indian home is Methi aloo ki sabji. It is a dry sabji that goes well with chapatis or parathas.
Methi leaves: 2 cups
Green chili: 1 chopped
Salt: to taste
Red chili powder: 1/4 tsp
Jeera powder: 1/4 tsp
Turmeric powder or haldi powder: 1/2 tsp
Asafoetida or heeng: a pinch
Mustard oil or any other oil: 2 tbsp
1. Rinse fenugreek or methi leaves in water. Chop the leaves.
2. Wash, peel and chop potatoes in cubes.
3. Heat oil in a kadai. Add heeng and potato cubes and let them fry for a minute or two till they become crispy.
4. Add fenugreek leaves or methi leaves. Add salt and haldi powder. Mix and cook on high flame for 5 minutes so that water has dried up.
5. Then cook by covering it with lid so that potatoes and methi gets cooked . It will take about 7-8 minutes on medium flame. Stir in between.
6. Add red chili powder and jeera powder and mix well .
7. Serve hot with chapati or paratha.
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