Best Charishmas Methi Aloo Ki Sabzi Recipes

Charishma's Masala Gobhi Aloo Sabzi image

Provided by Charishma_Ramchanda

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

2 medium potatoes, cut into 1/2 inch cubes and boiled until tender
1 medium cauliflower, cut into florets
1 teaspoon cumin seed (jeera)
1/4 teaspoon methi seeds (fenugreek seeds)
1/2 teaspoon fennel seed (saunf)
1/2 inch piece fresh ginger
2 medium green chilies, washed, ends trimmed and chopped
1 cup yoghurt, beaten
6 small tomatoes, paste of
2 teaspoons garam masala powder
salt
1 pinch chat masala
1/4 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania powder)
1/8 teaspoon black pepper (kali mirchi powder)
1/2 teaspoon red chili powder
11 fresh curry leaves, washed and torn
1 tablespoon ricella refined sunflower oil
3 tablespoons fresh coriander leaves (to garnish) or 3 tablespoons cilantro, washed and finely chopped (to garnish)

Steps:

Heat oil in a skillet.
Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
Allow to sizzle.
Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
Add chopped ginger and green chillies.
Continue to stir-fry until the raw smell of ginger is gone.
Fold in the cauliflower florets.
Add the masala powders and toss to coat the florets in the same.
Stir in the tomato paste and salt.
Cover and cook for 10 minutes until the cauliflower florets become tender.
Uncover and toss in the boiled and drained potatoes.
Remove from flame.
Stir in the beaten yoghurt.
Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
Enjoy!

Nutrition Facts : Calories 224.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 8, Sodium 91.4, Carbohydrate 37.5, Fiber 8.3, Sugar 11.9, Protein 9.1

Charishma's Methi Aloo Ki Sabzi image

Provided by Charishma_Ramchanda

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
2 potatoes, washed, peeled, cubed and boiled
1 teaspoon salt
water, as is required to make gravy
1/2 tablespoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon basil oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 inch cinnamon stick
3 cloves
3 cardamoms
1 teaspoon fennel seed (saunf)
2 bay leaves
5 onions, out of which three should be stir fried and two should be used for paste
1 inch piece ginger, chopped
hing, to taste
tomatoes, three numbers, chopped
4 garlic cloves, chopped

Steps:

Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
Heat oil in a pot.
Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
Once they stop crackling, add the prepared masala paste and stir well.
Cook till the oil separates from the masala.
Add the chopped fenugreek leaves and boiled potatoes.
Mix well, then fold in salt to taste.
Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
We enjoyed this with roasted pappadams.

Nutrition Facts : Calories 155.5, Fat 0.8, SaturatedFat 0.1, Sodium 598.4, Carbohydrate 34.8, Fiber 4.9, Sugar 6.9, Protein 4.2