🌿 Methi Aloo Sabzi

A homestyle stir-fry of potatoes and fresh fenugreek leaves, loaded with flavor and simple spices.

🧂 Ingredients (Serves 3–4)
2 cups fresh methi (fenugreek) leaves, washed and chopped

2 medium potatoes, peeled and cubed

2 tbsp oil or ghee

1/2 tsp cumin seeds

1 green chilli, finely chopped (optional)

1 tsp ginger, grated

1/4 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

A pinch of hing (asafoetida)

1/2 tsp amchur (dry mango powder) or a few drops of lemon juice (optional, for tang)

👩🍳 Instructions
Step 1: Prepare Methi
After washing methi leaves thoroughly, chop finely and sprinkle a little salt over them.

Let them rest for 10–15 minutes to reduce bitterness.

Squeeze out excess water and set aside.

Step 2: Cook the Potatoes
Heat oil in a pan. Add cumin seeds and let them splutter.

Add a pinch of hing, then toss in the ginger and green chilli.

Add potato cubes, and stir well.

Add turmeric, chilli powder, coriander powder, and salt. Cook covered for 8–10 minutes on medium-low flame, stirring occasionally.

Step 3: Add Methi Leaves
Once potatoes are partially cooked, add the chopped methi leaves.

Mix well and continue to cook uncovered for 8–10 more minutes until potatoes are tender and methi is cooked.

Stir occasionally to avoid sticking.

Step 4: Finish & Serve
Sprinkle amchur powder or a few drops of lemon juice for tang (optional).

Mix and turn off the flame.

🍽️ Serve With:
Hot phulkas, parathas, or dal-rice.

Add plain curd on the side for a comforting meal.

💡 Welza Tip:
Use Welza Kasuri Methi if fresh methi is unavailable — soak it in warm water for 5 minutes before using to revive its aroma.