Aloo Methi

Aloo Methi

This winning combination of potatoes and fresh fenugreek leaves, in a dry curry form, is very common in every north indian home.

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients:

1 1/2 cups peeled and boiled potato
4 cups fresh fenugreek (methi) leaves
1 tsp cumin seeds (jeera)
1 tsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
2 whole dry red chillies , dry roasted and broken into pieces
1 tsp finely chopped green chillies
2 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
4 tbsp oil
Salt to taste

Preparation Method:

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.
   
Squeeze out all the water and keep aside.
   
Heat the oil in a pan and add the cumin seeds.
  
When they crackle, add the garlic, ginger, red chillies and salt.
   
Add the potatoes and stir-fry for about 5 minutes.
   
Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame.
   
Serve hot.