## Methi & Pudina Aloo Sabzi Recipe (North Indian Recipes Style)
Discover how to make a delicious and authentic **Methi & Pudina Aloo Sabzi Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Methi & Pudina Aloo Sabzi Recipe:
* 3 Potatoes (Aloo) – peeled and cubed
* 250 grams Methi Leaves (Fenugreek Leaves) – washed and chopped
* 250 grams Mint Leaves (Pudina) – washed and chopped
* 1 Onion – thinly sliced
* 1 Tomato – pureed
* 1 inch Ginger – grated
* 1 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Garam masala powder
* 1 teaspoon Coriander Powder (Dhania)
* Salt – to taste
* Red Chilli powder – to taste
* 1 teaspoon Cumin seeds (Jeera)
* Sunflower Oil – for cooking
### Step-by-Step Instructions to Make Methi & Pudina Aloo Sabzi Recipe:
1. tomatoes, pudina and methi leaves and then add it to the roasted potatoes.
2. In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes.
3. 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.
4. Set the potatoes aside until you saute the onions and leaves.
5. Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger.
6. Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned.
7. Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy.
8. After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well.
9. 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.
10. Do not saute too much, as the leaves will lose its green colour.
11. Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato.
12. At this stage turn off the heat.
13. Keep the roasted potato aside in the same pan.
14. Transfer the aloo methi & pudina sabzi to a serving dish.
15. Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner.
### Tips for the Best Methi & Pudina Aloo Sabzi Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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