Methi & Pudina Aloo Sabzi

Step 1: To begin making the Aloo Methi & Pudina Sabzi Recipe in two stage process

Step 2: We will first roast the potatoes and keep them aside

Step 3: We will roast the onions, tomatoes, pudina and methi leaves and then add it to the roasted potatoes

Step 4: In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes

Step 5: Sprinkle some salt and a pinch of turmeric powder and sauté on medium heat until you notice that the potatoes have started to turn golden brown in colour

Step 6: Set the potatoes aside until you saute the onions and leaves

Step 7: Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger

Step 8: Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned

Step 9: Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy

Step 10: After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well

Step 11: Once the tomatoes are softened and browned with the masala; add in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened

Step 12: Do not saute too much, as the leaves will lose its green colour

Step 13: Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato

Step 14: At this stage turn off the heat

Step 15: Keep the roasted potato aside in the same pan

Step 16: Transfer the aloo methi & pudina sabzi to a serving dish

Step 17: Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner