बिना कड़वाहट के बनाये आलू मेथी की चटपटी और करारी सब्ज़ी |Aloo Methi Ki Sabzi|Methi Aloo Recipe

बिना कड़वाहट के बनाये आलू मेथी की चटपटी और करारी सब्ज़ी |Aloo Methi Ki Sabzi|Methi Aloo Recipe

 

 
 
Hey everyone,today we will be making winter special recipe that is Aloo Methi ki Sabzi.But there are few people who don’t like methi or fenugreek leaves because of its bitter taste so here I am with 2 amazing tips which will remove all the bitterness of methi or fenugreek leaves then you can serve it with a big smile on your face to your family members also to your kids. 
 
 
 
 
 Ingredients Required 

Oil 4-5 tablespoon 
Cumin seeds 1 tsp 
Pinch of Hing (asafoetida) 
Dry red chillies 2 
Chopped green chillies 2 
Garlic 7-8 cloves crushed 
Ginger 1 inch crushed 
Chopped potatoes in cubes 2 
Fenugreek leaves 2 cup 
Turmeric powder ½ tsp 
Salt to taste 
Redchilli powder1/2 tsp 
Aamchur powder (mango) ½ tsp 
Coriander powder 1 tsp 
Cumin powder 1 tsp



Method Of Making Aloo Methi 
Step 1:- Take Oil in a Pan ,add cumin seeds,hing,dry red chillies,green chillies,garlic,ginger and saute them for few seconds
Step 2 :- Add potatoes followed by turmeric powder and salt now cover and cook potatoes on medium flame till they turn soft or for 5-7 minutes
Step 3:- When potatoes turn soft add Methi (fenugreek leaves) along with redchilli powder,cumin powder,coriander powder and Aamchur powder mix everything well and keep stirring it for 3-4 minutes or till the methi cook
Step 4:- Enjoy with roti chapati or paratha 
Tips to avoid or remove bitterness from Methi (Fenugreek leaves) (follow any one)

Tip #1 After washing fenugreek leaves (Methi) take them in a bowl add salt mix well ,cover and keep it aside for 10 minutes.After 10 minutes you will see the water which methi (fenugreek leaves ) have left .Squeeze out all the water with the help of your hands and then you can make sabzi and there will be no bitterness

Tip #2 Make Methi aloo Sabzi as written above but in the end when you add fenugreek leaves or methi in the pan along with all the masalas just stir it continuously for 3-4 minutes do not cover and cook methi...if you will cover the pan with lid after adding methi then the bitterness will remain the same.
 
 
 

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