Aloo methi sabzi with a twist
This recipe goes with an uncommon ingredient. Tastes very well and reduces that mild bitterness caused by methi leaves.
Seperate methi (fenugreek leaves ) from the stem and use only the leaves.
Rinse well and give a rough chop, set aside.
Peel potatoes cut into cubed sizes. In a frying pan add oil, fry potatoes until crispy golden brown. slight shallow fry would do.
In a wide pan, add oil, mustard seeds, jeera, curry leaves, green chillies, ginger garlic paste, chopped onions, chopped tomatoes, salt and saute well. Add the spices as mentioned in the index. add a tablespoon of hung curd (fresh one) to this mixture.
at last add the chopped methi leaves followed with fried potato cubes.
I generally don’t add coriander leaves because the taste does’nt go well with methi. but few people do add as per their choise of taste.
Goes will with chapathi, palak (spinach) paratha, gajar (carrot) paratha, muli (Raddish) paratha.