Aloo Methi ki sabzi
Equipment
- Heavy-based Pan
Ingredients
- 2 tablespoons Vegetable oil or Ghee
- 1 teaspoon Cumin seeds
- 150 g Potato (1 medium), cut into dice
- 1/4 teaspoon Green chilli chopped
- 500 g Fenugreek leaves finely chopped
- 1/4 teaspoon Turmeric ground
- Salt
Instructions
- Heat the oil or ghee in a heavy-based pan over medium heat, add the cumin seeds, and stir-fry for 1 minute, or until they start to splutter.
- Add the potatoes and, chilli and season with salt. Cover and cook for about 8-10 minutes, or until the potatoes are soft, stirring once or twice to make sure the potatoes do not brown and sprinkling over a little water if necessary to prevent the potatoes from burning and catching on the base (bottom) of the pan.
- Add the fenugreek leaves and turmeric and cook for a further 10 minutes.
Video
Nutrition
Serving: 4gSodium: 5mgCalcium: 9mgVitamin C: 8mgVitamin A: 7IUSugar: 1gFiber: 2gPotassium: 170mgCalories: 93kcalSaturated Fat: 1gFat: 1gProtein: 6gCarbohydrates: 14gIron: 3mg
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