Vrat ke aaloo – methi ki sabzi is very easy to cook. As the spices added are mild, this vrat ke aaloo – methi (sabzi with potatoes and fenugreek leavesfor fasting days) is ideal for kids and those who are sensitive to spices. I don’t use white salt in food during some specific days of fasting. Sendha namak/pink salt/ rock salt is used to prepare savoury items. So, for this sabzi also I used sendha namak along with Homemade Kasuri Methi(dry fenugreek leaves) which gave such nice flavour to this that I didn’t miss hot spices.
If you don’t have dry kasuri methi leaves, use fresh fenugreek leaves by adding along with potatoes. As homemade kasuri methi leaves have strong flavour, use them wisely.
But in case if you are don’t like the taste of fenugreek leaves, omit them and continue the whole process with potatoes only. Dry crisp potatoes will be wonderful for your kiddo’s lunch box or else have them with hot pooris for lazy Sunday brunch!!! Your parents or grandparents would be happy to have this less spicy sabzi in their plate😊
Boiled potatoes 3
Kasuri methi 1 tbsp
Green chillies 2
Oil 2 tbsp
Jeera (cumin seeds) 1/2 tsp
Coriander powder 1+1/2 tsp
Sendha namak as per your taste
Amchur (dry mango powder) 1/4 tsp
Fresh coriander leaves 1 tsp
Boil and peel potatoes and heat oil in a pan and splatter jeera.
Mash potatoes in small pieces and add it the pan along with all spices and chopped green chillies. Cover it and let it cook for 10 minutes on sim flame.
Keep stirring potatoes from time-to-time. Potatoes will start becoming crisp from the bottom and their colour will change. After 10 minutes, add kasuri methi, mix it well and again cook for a few more minutes. Just before serving, add finely chopped fresh coriander leaves.