Aloo Methi

About this Recipe...

Aloo Methi or Potato curry with Fenugreek leaves is a simple, quick, nutritious dry vegetable curry which is a delicious combination of potatoes and aromatic fresh fenugreek leaves cooked with mild spices. It's a very healthy dish which goes very well with hot roti or phulka.
The slightly bitter fenugreek leaves is packed with its unique taste and lots of nutrients which is very good for health.
Whenever I get fresh Methi leaves, I make this dish. It's a great side dish. So if you are a potato lover and also love the unique taste of fenugreek leaves, then this dish is for you.

Ingredients

• 2 Medium size potatoes cut into cubes
• 1/2 Bunch fresh fenugreek leaves chopped
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Onion finely chopped
• 1 2 cloves of Garlic finely chopped
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 2 Finely chopped green chili
• Salt to taste
• 1/2 Tomato finely chopped 

Directions

1. In chopped fenugreek leaves sprinkle some salt, mix it and keep it aside. (this step is optional, but it helps to reduce the bitterness of the fenugreek leaves.)
2. Now in a pan, heat oil and add cumin seeds. When it starts spluttering add the cubed potatoes and sauté it.
3. Add turmeric powder to it and cook it until the potatoes are half cooked.
4. Now add chopped garlic, onion and green chilies followed by cumin-coriander powder and salt and sauté it till the onion gets translucent.
5. Now squeeze out all the water from the fenugreek leaves and add it to the potatoes.
6. Mix it well and cook it for 2-3 minutes until you get the nice aroma from the fenugreek leaves.
7. Finally add chopped tomato to it and stir it well. Switch off the flame and serve it as a side dish with roti or rice.