Dry Aloo Matar Methi Sabzi - Lunch

Recipe

Dry Aloo Matar Methi Sabzi

A simple dry sabzi made with potatoes, green peas, fresh fenugreek leaves and mild spices. Serve it with dal and phulka for a homely meal or pack it for lunch.

Instructions

1. 1 4 Potatoes (Aloo) boiled
2. 2 3/4 cup Green peas (Matar)
3. 3 1 cup Methi Leaves (Fenugreek Leaves) roughly chopped
4. 4 1 Onion finely chopped
5. 5 1 teaspoon Red Chilli powder
6. 6 2 teaspoon Coriander Powder (Dhania)
7. 7 1/2 teaspoon Turmeric powder (Haldi)
8. 8 1 teaspoon Garam masala powder
9. 9 2 teaspoon Oil
10. 10 Salt to taste<br>1. To begin making Sookha Aloo Matar Methi Sabzi Recipe, pressure cook the potatoes using a pressure cooker for 2 whistles. After the pressure releases naturally open the pressure cooker. Peel the skin of the potatoes and chop into big cubes and keep aside.
11. 11 Likewise, steam the peas and keep aside.
12. 12 Heat oil in a heavy bottomed pan, add the onions and saute until it turns translucent.
13. 13 After the onions have turned translucent add in methi leaves and saute for 2 minutes till the methi leaves wilt a little and releases a nice aroma.
14. 14 Add the red chilli powder, turmeric, coriander powder and saute until the raw smell goes away.
15. 15 Add the peas and boiled potatoes cubes, season with salt and mix well.
16. 16 Saute Sookha Aloo Matar Methi Sabzi until all the ingredients come together.
17. 17 Add the garam masala to Sookha Aloo Matar Methi Sabzi and  stir well. Switch off the flame.
18. 18 Serve the Sookha Aloo Matar Methi Sabzi Recipe along with Phulka or Paratha andHomemade Yogurt (Curd) for kids lunch box or with Phulka, Dal Tadkaand Salad for weeknight lunch.