Aloo Methi ~ Potato with Fenugreek Leaves

There are so many ways of making a dish so that's goes same with this one too.  I used boiled potato here but one can try with raw potato too just need to chop/slice then in small pieces, that's one thing I want to try.  This is one of most easy recipe and taste great with roti/parata or just daal and rice. 

Ingredients:

Potato/Aloo - 1 [Boiled]

Organic Fenugreek Leaves/Methi - 100 gms [1 cup loosely packed]

Onion - 1 [large]

Green Chili - 2 [optional]

Ginger-garlic paste - 1tsp [Just garlic is fine too]

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tbsp

Salt - to taste

Method:

1.  Boil potato, peel and cut in cubes.   Chop onion, and green chili, keep aside. 
[ Refrigerated potato just works fine as it doesn't crumble much and hold the shape]

2. Clean, wash and chop the fenugreek leaves/methi along with tender part of stems, discard root and thick stems. 

[Methi in Singapore is different from what we get in India, once the dish is prepared one can find more stems than the leaves :), but I found the organic methi more better and lesser stems.  Look at the methi we get here...]

3. In a pan heat oil, add cumin seeds and allow to crack.

4. Add chopped onion and green chili, saute for a minute.

5. Add ginger-garlic paste and mix well.  Cook for 2 minutes or until onion turns light brown.

6. Add chopped fenugreek leaves/methi and stir.  Add all the spices and salt, stir well and cook for 5-7 mintues or until methi water is absorbed in slow to medium heat.

7.  Add cuted potato and mix gently.  Cover with lid and cook in medium to slow heat for 5 minutes.

Simple and easy Aloo Methi is ready to indulge ..and this goes to Priya's Think Spice - Think Fenugreek, a event started by Sunitha's

Enjoy your day....