methi batatay jo saag


By Madhubala Kumar Bhatia

Serves – 4


Potatoes (med. Size) – 4 nos.
Fresh fenugreek leaves – 1 small bunch
Green chillies – 4 nos.
Cumin seeds – 1 tblsp.
Salt – to taste
Turmeric powder – ½ tsp.
Mango powder – ½ tsp.
Red chilli flakes – ½ tsp.
Asafoetida – pinch
Oil – 2 tblsp.

1. Boil the potatoes, peel and cut them into medium sized cubes.

2. Chop the fresh fenugreek leaves finely. In a separate vessel, boil them in water. When done, squeeze out the water and keep aside.

3. In a deep pan, heat oil on a medium flame. When hot, add asafoetida, cumin seeds and finely chopped green chillies. Stir continuously for a minute.

4. Add the boiled potato cubes, salt, turmeric powder and mango powder. Mix well and cook for a few minutes.

5. Add the fresh fenugreek leaves and red chilli flakes. Mix till the vegetables and spices are blended well.

6. Allow the mixture to simmer for a few minutes. Serve hot.

To serve
Methi Batatay jo Saag is a very versatile vegetable preparation and can be served for breakfast, lunch or dinner. It can be eaten with Puri or Phulko and is served hot.

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