Aloo Methi

Ingredients

• 9 small potatoes (about 700gram)
• 2 cups fresh methi leaves
• 2 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 green chilli (slit in half)
• 1 dry red chilli
• 1 teaspoon ginger garlic paste
• 1 small roma tomato (skin removed and chopped)
• 1 teaspoon kashmiri chilli powder
• 1/2 teaspoon turmeric
• salt

Instructions

1. 1

   Peel the potatoes, cut into cubes and add it to a pot with some water and boil for about 20 minutes until tender. Alternatively add the potatoes to a microwave safe bowl, add 1/4 cup water, cover and microwave for 8 minutes. Drain any excess water and set aside.

2. 2

   Heat the oil in a pan. Add the cumin seeds. Once it splutters add the chilies.

3. 3

   Add the ginger garlic paste and fry for 30 seconds

4. 4

   Add the potatoes and methi leaves. Add the chilli powder and turmeric. Mix well

5. 5

   Add the tomatoes and cook for 5 minutes. Season with salt.

6. 6

   Cover the pot and allow to cook for a further 8-10 minutes until the methi leaves are cooked and the potatoes are fully cooked. You can remove the lid in the last 2 minutes and allow any excess liquid to dry up.