Aloo Methi Subji: A healthy Recipe
Aloo methi subji is made using aloo (potatoes) and methi leaves (also called fenugreek). An amazing observation made here is that the time to sort leaves is much more than cooking it and getting done with it.
Equipment
- Iron Kadai
- Colander
Ingredients
- 250 gm fenugreek leaves (unsorted) methi leaves
- 2 medium potato
- 1 teaspoon haldi
- 1.5 teaspoon red chilli can adjust
- ½ teaspoon Heeng
- 1 small green chilli optional
- 1 tablespoon mustard oil
- salt as per taste
- 1 teaspoon amchur optional
Instructions
- Gather the methi seeds. Chop them or use as is. Wash them thoroughly under running water. Take a potato and chop it in not-so thick slices.
- Take an iron kadai and heat mustard oil till it changes its color from dark yellow to almost transparent color. Let it cool down to warm temperature. Dont add anything in hot mustard oil or it might hurt.Add spices and immediately add methi leaves and potato (or else spices might burn). Add green chillies, salt and mix well. Cover it with lid.
- Slowly methi would leave water and shrink too. Keep sauteeing in between. Once all the water is absorbed and potatoes become soft, the veggie is ready. It takes about 5-10 min. Let it be covered for another 5 min after you switch off the flame.
- Aloo Methi subji is ready. Serve it with paratha or chapati. Enjoy!
Notes
- Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in refrigerator for 3-4 days in winters.
- You may chop them and wash the day you wish to cook.
- Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water. After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
- I use mustard oil and make this subji in iron vessel. The reason of using iron vessel is that we get the iron for our body right from the vessel. Trust me upon this, the veggies cooked in iron kadai are superb and no worries of it sticking to the bottom of pan.
- Heat mustard oil on full flame till huge vapors appear to burn it. It would take about 1 min for 1-2 tablespoon of oil. Cool it off. Temper only after cooling off till its warm.
- Methi would shrink as it leaves water and would gradually change color to a darker green. You may fry potatoes to have a crispy aloo methi.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 127 |
| % Daily Value* | |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 24.3g | 9% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 1.1g | |
| Protein 5g | |
| Vitamin D 0mcg | 0% |
| Calcium 276mg | 21% |
| Iron 2mg | 12% |
| Potassium 496mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |