Aloo Methi

Ingredients

• 2 tablespoons oil (use oil of choice, I used mustard oil )
• 1/2 teaspoon cumin seeds
• 3-4 large garlic cloves (sliced)
• 3-4 medium potatoes (chopped, around 400 grams)
• 1 green chili (chopped)
• 3 cups packed methi (fenugreek) leaves (75 grams, chopped, may double this quantity of methi for stronger methi flavor)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt (or to taste)

Instructions

1. 1

   Heat 2 tablespoons of oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds.

2. 2

   Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color.

3. 3

   Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point.

4. 4

   Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.

5. 5

   Add the chopped methi leaves, turmeric and salt and stir.

6. 6

   Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster.

7. 7

   Serve aloo methi with roti or any bread of choice.