How to Make Perfect Methi Baby Potatoes Dry sabzi

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Methi Baby Potatoes Dry sabzi. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Methi Baby Potatoes Dry sabzi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi Baby Potatoes Dry sabzi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Methi Baby Potatoes Dry sabzi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Methi Baby Potatoes Dry sabzi estimated approx 25 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Methi Baby Potatoes Dry sabzi using 12 ingredients and 7 steps. Here is how you can achieve it.

#GA4 #week19 #Methi #winter21 This recipe is a Delicious combination of unpeeled baby potatoes, fresh fenugreek leaves, and everyday spices, Aloo Methi is a simple yet tasty and vegan stir fry that can be prepared for your everyday lunch box or a side dish with your Indian meals

Ingredients and spices that need to be Take to make Methi Baby Potatoes Dry sabzi:

1. 1/2 kg baby potatoes
2. 250 grams fresh methi leaves (washed and chopped)
3. 1 tablespoon mustard oil
4. 1/2 tsp cumin seed
5. 1/4 tsp asafoetida/hing
6. 2 green chilies (slit into halves
7. 1 teaspoon coriander powder
8. 1/2 teaspoon turmeric powder
9. 1 teaspoon red chili powder
10. 1/2 teaspoon salt to taste
11. 1/2 tsp dry mango powder
12. 1/2 tsp garam masala powder

Steps to make to make Methi Baby Potatoes Dry sabzi

1. Wash the cleaned methi leaves 2-3 times with water. Now chop the methi finely using a sharp knife and keep aside.
2. Wash the baby potatoes vigorously to remove all the mud and cut them into halves, without peeling
3. Heat mustard oil in a heavy bottom pan, add cumin seeds, asafoetida, green chillies and sauté for 15-20 seconds on medium heat.
4. Add potatoes and all the dry spice powders and salt to taste, cook for 2 minute.
5. Add 2-3 tbsp of water and cover the pan and let the potatoes cook on low heat until they are cooked. Stir ounce or twice while cooking.
6. Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame.
7. Add dry mango powder and garam masala powder and mix well Serve hot with roti and parathas.

While this is in no way the end all be guide to cooking fast and simple lunches it is good food for thought. The expectation is that will get your creative juices flowing so that you could prepare wonderful lunches for your own family without needing to accomplish too much heavy cooking from the practice.

So that is going to wrap this up with this exceptional food Recipe of Award-winning Methi Baby Potatoes Dry sabzi. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!