Ingredients

• 1 bunch fresh methi leaves (fenugreek)
• 2-3 medium size potatoes (peeled and cubed in byte size)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp cumin seeds
• 1 onion, fine chopped
• 2 tomatoes, chopped / pureed
• 1 inch ginger, finely chopped
• 5-6 cloves garlic, finely chopped
• 2 green chillies, chopped
• 1/2 tsp red chili powder
• 1/2 tsp turmeric (haldi)
• 3/4 tsp coriander powder (dhania)
• 1/2 tsp garam masala powder
• 1/2 tsp mango powder (amchoor)
• 2 tsp cooking oil
• Salt to taste

Instructions

1. Rinse methi leaves, sieve and chop very finely. You can chop methi leaves either with your hands or use chopper. Also cut the potatoes in cubes and keep aside in water. (Note: Keeping potatoes in water prevents to change their color).

2. Heat oil in a pan over medium-high heat and add cumin seeds. If the cumin seed cracks right away, the oil is ready. Add asafoetida and chopped onion. Saute onion on a low flame, till it is translucent. Now add chopped ginger and garlic and continue saute with onion. Mix in chopped tomatoes, salt, red chilli powder and turmeric powder.

3. Keep the flame high and leave to cook for about 2 minutes, till the puree comes out with a nice color. Add methi, potatoes and remaining spices. Mix it well and cover the pan. Turn down heat to medium. Let it cook until potatoes turns tender and gets cooked. It will take about 15 minutes. Do stir once or twice in between. If potatoes appear to be very dry, add 1/2 cup of water.

4. Turn off the heat. Aloo Methi is ready to serve with hot roti (chapati).

Notes