Sukhi Aloo Methi Sabzi recipe is dry curry made with potatoes, fresh fenugreek leaves, and very few spices. This is Punjabi style Aloo Methi ki Sukhi Sabzi recipe to serve with Chapati or Paratha.
Sukhi Sabzi means dry vegetable curries in Hindi and Punjabi. In north Indian homes, it is almost a tradition to serve one Dal, one sabzi, a bowl of dahi and some chapati/roti/paratha to go with it for the main meal. Sookhi sabzi with dahi along with Paratha and some butter is still a popular weekend brunch in Punjabi homes.
In Winters there is an abundance of these green leafy vegetables so winter is a great time to enjoy a variety of sabzis made with green leafy vegetables like spinach/palak, Methi/fenugreek leaves, bathua/Chenopodium etc. With Aloo, these all make a great combination.
Methi is very fragrant green leafy vegetable that I simply love. I try to use the fresh greens in winter as much as possible in my everyday Indian cooking recipes. But also, for the summers I like to freeze them a lot so that I can use them is my curries at least. When fresh fenugreek is in the season I make stuffed methi paratha that is a sheer delight when served with a small blob of white butter.
When fresh fenugreek is in the season I make stuffed methi paratha that is a sheer delight when served with a small blob of white butter. Also, these ragi and methi pakoda are best healthy tea time snack to go with evening chai. You can make this Indulgent Methi Malai Paneer Curry which is made with fresh and frozen methi leaves.
If you like to try some other dry curry or dry sabzi recipes you may want to try these Punjabi sukhi sabzi recipes. Hare Pyaz tamatar ki sabzi, Baingan ka bharta, Achari Aloo Gobhi, Kurkuri Bhindi , Paneer ki Bhurji
- Potatoes peeled and cut 600g
- Methi Leaves / Fenugreek Leaves 500g
- Oil 2 Tbsp
- Salt to taste
- 1 teaspoon red chili powder
- 1-2 green chili finely minced
- ½ teaspoon ginger paste
- 1 teaspoon coriander powder
- Wash and pluck methi leaves from the stems. Chop them roughly.
- Heat up oil in a thick pan, preferably a cast Iron pan.
- Now add ginger paste and minced green chili, saute for 30 seconds and add cut potatoes.
- cover and cook for 5 minutes till potatoes start to cook.
- Now add salt as per your taste, take care to add little less when using leafy vegetables as they have some salty taste by themselves.
- Add red chili powder, coriander powder and washed and chopped methi leaves/fenugreek leaves cover and cook for another 10 minutes on low medium heat. Stir in between to prevent the veggies sticking to the bottom.
- Remove the lid and let the vegetables cook uncovered for few more minutes and Aloo methi sabzi is ready to serve.