Have you ever wondered how easy it is to make methi aloo in an oven with just 2-3 tsp of oil? This recipe is like ‘dump sabzi’ as in dump cakes where you put in all the ingredients in one pot or pan and cook and serve in it. Better than dump cakes because the cake still has to be unmolded and placed on a serving dish or pedestal. Well, I’m comparing apples to oranges, right?
In other words this is a hassle free way to make a vegetable using a minimum amount of oil. It is very flavorful and crispy too.
Baking imparts a grilled flavor in the dish which we all love. You can always add more oil if you prefer. Once you start making vegetables in an oven you will rarely go back to cooking on a stovetop. This way of cooking is especially good for potatoes which can be tricky to cook in a stainless steel pan (which is my favorite pan) as it requires a lot of oil to make it crispy.
Try making this dish and let me know what you think…
- 4-5 medium potatoes, peeled and cubed
- 2 bunches methi or fenugreek, washed and chopped
- 2 green chilies, chopped
- 1 tsp amchur or dry mango powder
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp cumin seeds
- ½ tsp turmeric
- 2-3 tsp oil
Preheat oven to 400 degree F.
In an oven proof dish, I use a 9×13 rectangle dish, place all the ingredients except chopped methi. Mix well with a spoon or use your hands.
When preheated, set the cook time to 30 minutes and place the dish in the oven uncovered. Let it cook.
After 20 minutes take the dish out of the oven add the chopped methi and mix well. Return to the oven.
Cook for another 10-15 minutes depending on the doneness of the potatoes.
Serve hot with rotis and dal.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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