Potato methi Subji | Potato and Fenugreek Leaves Subji

Potato methi Subji is little different from famous Punjabi aloo methi. Basically, this is simple recipe without onion garlic. In this subji, we are using fresh methi leaves, tomato, and spices. Potatoes are the main ingredient for this dish. In India, potatoes are used in varieties of dishes and this is one of them.



INGREDIENTS: for 3-4 servings

Potato cubes ......................  3 Cup
Methi leaves chopped ......... 2 Cup
Tomato chopped .................  1 Cup
Oil ......................................  3 Tbsp
Asafoetida ..........................  ½ Tsp
Mustard seeds ...................... 1 Tsp
Cumin seeds ......................... 1 Tsp
Red chili powder ..............  ½ Tbsp
Turmeric powder ................  ¼ Tsp
Salt ............................. As per taste
Water ........................... As needed


DIRECTIONS:
  1. Heat oil in a pan and add mustard seeds.  When the seeds crackle add cumin seeds, asafoetida, potatoes and mix well.  Cover it and let it cook on medium heat. 
  2. When potatoes are 50% cooked add water and cook on medium flame.
  3. After 3-4 minutes add chopped methi leaves and mix well.  Cover it and let it cook on medium heat.
  4. When potatoes cooked properly add tomatoes, red chili powder, turmeric powder, salt and mix well. 
  5. Cook for 2-3 minutes more then remove subji from heat and serve with roti or paratha.

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