Delicious aloo methi palak Sabzi /Potato fenugreek leaves and spinach stir fry lightly spiced goes well with bowl of rice or roti
If you are looking for some thing easy and at same time healthy side dish, then try this Aloo Methi Palak sabzi (Potato Fenugreek leaves and Spinach Stir fry). My son loves potatoes but hates any greens, even I can please him with this dish. You can find fenugreek leaves in Indian stores or even in grocery stores like HEB. They are bitter leaves but full of healthy ingredients. This sides goes well with a bowl or rice or any flat bread.
If you are looking to add some veggies for everyday meal, then try this. Best part is that it is not at all spicy or bitterness from the Fenugreek leaves.
Tips to Make Best Aloo Methi Palak
- Try to use fresh, organic and smaller spinach and fenugreek leaves. They are soft, less bitter and taste great.
- Always remove stems from leaves. In fact, if using spinach with large leaves, fold the side of each leave and pull the stem upward to the tip of leaves to remove the mid vein. The mid vein of leaves (if thick) do not get tender even after cooking and spoils the texture.
- To remove the bitterness of Fenugreek leaves, add salt and set aside for 15 minutes and squeezed out the liquid.
- In order to speed up cooking process you can cook the potato separately and make cubes
- This recipe is not spicy as it is only one green chili and one Kashmiri chili, if you like to spice up your side dish then try to add red chili powder or cayenne pepper.
- If you can’t find fenugreek leaves you can substitute with fennel bulb.
- I used red onion in the recipe as it has natural sweetness you can skip that if you don’t want to add onion.
- Minced garlic and ginger are must as it adds flavor boost.
- If you like me then make it little aromatic with addition of green cardamom.
- Try to use freshly ground coriander and cumin powder as well as garam masala than the store bought.
- If you want, you can cook everything in ghee, or you can use oil like me.
Why aloo methi palak (Potato and fenugreek leaves and spinach stir fry)
Fenugreek leaves has benefits for lowering blood sugar levels, boosting testosterone, and increasing milk production in breastfeeding mothers. Fenugreek may also reduce cholesterol levels, lower inflammation, and help with appetite control.
Spinach on hand is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.
Potato is fiber rich, and has potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. Eating them boiled or roasted is good for you than fried. For it is only vegetable that mingles with everything and makes it rich.
Enjoy this delicious aloo methi palak sabzi (Potato fenugreek leaves spinach stir fry) with some fresh bowl rice or flatbread of your choice.
Aloo Methi Palak sabzi (Potato Fenugreek leaves and Spinach Stir fry)
- 1 ½ cup boiled cubed potato
- 4 cups chopped fenugreek leaves about a bunch
- 1 cup chopped spinach
- ½ cup chopped onion
- 3 teaspoon oil
- ½ tsp cumin seeds
- 2 green cardamom pods
- 1/8 tsp asafoetida Hing
- 2 cloves of garlic chopped finely
- 1- inch ginger chopped finely
- 1 Thai green chili
- 1 whole Kashmiri red chili
- 1/4 tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- ½ tsp salt
- Boil the potato for 20 -25 minutes of fork tender and peel and make cubes and set aside.
- Place fenugreek leaves in a colander and add salt and set aside for 15 minutes. Then squeezed out water.
- In a skillet heat oil and add cumin seeds, cardamom when cumin seeds start crackle add onion, green chili, garlic ,ginger and red chili fry for 5 minutes or until onion becomes translucent. Then add potato and turmeric powder and cook for another 2 minutes then add spinach and fenugreek leaves and continue cook for another 2 minutes, then finally add salt, coriander powder, asafoetida, cumin powder and garam masala powder and combine everything well. After 2 minutes remove from the fire and enjoy with roti or rice.
If you like Methi akka Fenugreek leaves then check out these recipes too.2
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.