how to make Aloo Methi Recipe

Aloo Methi is a delicious dish made with baby potatoes, fenugreek leaves, and a combination of spices.

Ingredients :

3 to 4 cups of methi leaves, chopped
3-4 medium size potatoes or 10-12 baby potatoes
1 or 2 green chilies, chopped
1/2 tsp red chili powder (optional)
1/2 tsp turmeric powder (optional)
2 tbsp butter or mustard oil or any sunflower oil
salt as required

Instructions :

1) Remove the leaves from the stems of the Methi.
2) Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
3) Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
4) In a kadhai, heat up the butter or oil.
5) Add the potatoes first, with skin on
6) Saute the potatoes for some mins till they get half cooked and light browned.
7) Remove the potatoes and keep aside 

 Take another Kadai and add asafoetida along with ginger and green chilli paste
9) Now add the fenugreek leaves
10) Also add red chili powder, turmeric powder and salt.
11) Give a nice stir and let the veggies cook on a medium flame uncovered.
12) The fenugreek leaves will start to leave water.
13) Lower the flame and cook the veggies for 5-6 minutes more.
14) Keep on checking the sabzi after a gap of 2-3 minutes.
15) When the veggies are done and if there is any water left, then dry the water.
16) The end dish should be dry and not watery.
17) Serve the Aloo Methi with parathas, rotis or rice-dal combo.

Notes

Tip : for the baby potatoes cooking with skin on, skin contains Vitamic C and B6