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Lehsuni Aloo Methi Sabzi

 

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lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with 34 amazing images.

This quick lehsuni aloo methi sabzi is super scrumptious sabzi recipe you’ll ever make. Learn how to make lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry |

Lehsuni aloo methi sabzi is a delicious Indian vegetarian dish made with potatoes (aloo), fenugreek leaves (methi) and a generous amount of garlic (lehsun). This dish is popular in North Indian cuisine and is known for its unique blend of flavors and taste.

aloo methi masala is often served with roti or paratha, and it makes a delightful and nutritious meal. The combination of the earthy fenugreek leaves, spicy garlic, and starchy potatoes creates a harmonious balance of flavors that is both comforting and satisfying.

pro tips to make lehsuni aloo methi : 1. To retain the freshness of the fenugreek leaves, use them immediately after washing them. 2. You can also deep fry the potato cubes to make this recipe. 3. Fresh cream adds the richer flavour to the sabzi.

Enjoy lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with detailed step by step photos.

Lehsuni Aloo Methi Sabzi recipe - How to make Lehsuni Aloo Methi Sabzi

Tags

North Indian Vegetarian FoodPunjabi SabzisSemi-Dry SabzisTraditional Indian SabzisIndian Curry recipes, North Indian, South Indian Easy Vegetarian CurryIndian Party

Preparation Time:    Cooking Time:    Total Time:    Makes 6 servings

Ingredients
Method
For lehsuni aloo methi sabzi
    For lehsuni aloo methi sabzi
  1. To make {span class="bold1"}lehsuni aloo methi sabzi{/span}, heat oil in a deep pan, add cumin seeds, cardamom, cloves, black peppercorns, bayleaf and kashmiri dry red chilli. Sauté for a few seconds.
  2. Add onions and sauté on medium flame for 2 to 3 minutes. Add garlic and green chillies, sauté for a minute.
  3. Add tomato pulp and turmeric, mix well, and cook on medium flame for 2 minutes.
  4. Add potato cubes, ½ cup hot water, mix well and cover and cook on medium flame for 10 minutes.
  5. Add coriander cumin seeds powder, chilli powder, garam masala and mix well.
  6. Add fenugreek leaves, salt to taste and ½ cup hot water, mix well and cook for 5 minutes.
  7. Add fresh cream, mix well, cover and cook on medium flame for 8 to 10 minutes.
  8. Serve the{span class="bold1"}lehsuni aloo methi sabzi{/span} with roti or rice of your choice.

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what is lehsuni aloo methi made of?
  1. See the below image of list of ingredients for making lehsuni aloo methi.

how to make lehsuni aloo methi
  1. To make lehsuni aloo methi, heat 4 tbsp oil in a deep pan.
  2. Add ½ tsp cumin seeds.
  3. Add 1 black cardamom.
  4. Add 2 cloves.
  5. Add 3 black peppercorns. 
  6. Add 1 bayleaf. 
  7. Add 1 whole dry kashmiri red chilli. 
  8. Sauté for a few seconds.
  9. Add ½ cup finely chopped onions. Onions adds a natural sweetness and a bit of crunch and texture to the dish.
  10. Sauté on medium flame for 2 to 3 minutes.
  11. Add 1 tbsp finely chopped garlic (lehsun). Garlic pairs well with fenugreek which enhances the taste of the sabzi.
  12. Add 2 tsp finely chopped green chillies. 
  13. Sauté for a minute.
  14. Add ½ cup tomato pulp. The tangy flavor of tomato pulp helps to balance out the slightly bitter taste of fenugreek leaves and the strong flavor of garlic.
  15. Add ½ tsp turmeric powder (haldi). It adds flavor, color, and nutrition to the dish.
  16. Mix well and cook on medium flame for 2 minutes.
  17. Add 1 cup potato cubes. Potatoes are a starchy vegetable, which gives the dish a hearty and satisfying texture.
  18. Add ½ cup hot water.
  19. Mix well and cover and cook on medium flame for 10 minutes.
  20. Add ½ tsp coriander-cumin seeds (dhania-jeera) powder. 
  21. Add 1 tsp chilli powder. 
  22. Add ½ tsp garam masala. 
  23. Mix well.
  24. Add 2 cups finely chopped fenugreek leaves (methi).
  25. Add salt to taste.
  26. Mix well.
  27. Add ½ cup hot water.
  28. Mix well and cook for 5 minutes.
  29. Add 2 tbsp fresh cream. It mellow downs the bitterness of fenugreek leaves.
  30. Mix well and cover and cook on medium flame for 8 to 10 minutes.
  31. Serve lehsuni aloo methi with roti or rice of your choice.

pro tips to make lehsuni aloo methi
  1. To retain the freshness of the fenugreek leaves, use them immediately after washing them.
  2. You can also deep fry the potato cubes to make this recipe.
  3. Fresh cream adds the richer flavour to the sabzi.
Nutrient values per serving
Energy136 cal
Protein1.2 g
Carbohydrates6.4 g
Fiber1.6 g
Fat11.7 g
Cholesterol0 mg
Vitamin A412.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C15.1 mg
Folic Acid17.5 mcg
Calcium57.2 mg
Iron0.9 mg
Magnesium17.3 mg
Phosphorus22.6 mg
Sodium13.6 mg
Potassium96.4 mg
Zinc0.2 mg
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