Friday, August 17, 2012

Simple potato roast with fenugreek leaves | Aloo methi :Dry sabzi

This dish is nothing to fancy about. It is a very simple & quick stir-fry that can be whipped in less than 30 mins. It tastes great as a side dish with roti, rice-dal or paratha!

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 2-3


  • Potatoes: 3 medium sized
  • Methi leaves/fenugreek leaves/menthe soppu: 1 cube, frozen (approximately 1/2 cup, fresh methi leaves)
  • Oil: 1 tbsp
  • Cumin seeds: 1 tsp
  • Ginger-garlic paste: 1 tsp
  • Turmeric: 1/4th tsp
  • Red chilli powder: 1 tsp
  • Coriander powder: 1 tsp
  • Salt: As needed.

Wash the potatoes, peel the skin & dice them. Soak the potatoes in water.
Thaw the methi leaves.
Heat oil in a broad pan. When the oil is hot, add cumin seeds. When cumin seeds turn brown, add in the ginger-garlic paste. Saute till the raw flavor of the ginger-garlic disappears.
Throw in the methi leaves & saute for a couple of minutes.
Drain the diced potatoes & add the potatoes the sauteed methi leaves. 
Add the chilli powder, turmeric powder, coriander powder & mix well. 
Cook it covered until the potatoes are almost done. Keep stirring in between to ensure the potatoes doesn't burn & get cooked evenly. 
Add the salt & mix well. Keep cooking until the potatoes are soft.
Turn off the heat & serve it hot!


  • This is a very basic & a simple potato roast. You could add other vegetables too, to make this dish more nutritious & interesting. I sometimes add in green peas or cauliflower. 
  • If you are using fresh methi leaves, separate only the leaves from the stem and wash thoroughly before adding!



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