Aloo Methi

Aloo Methi (Potato with Fenugreek Leaves) is a North Indian or more specifically, a Punjabi curried dish. Adding methi turns the ordinary potato curry into a more flavorful one. Fenugreek leaves are known for its medicinal properties especially it is good for diabetic. 

Ingredients:

2 Medium sized Potatoes - Cut into cubes

Cleaned and chopped Fenugreek Leaves - 2 Cups

Chopped Onion - 1/2 Cup

Chopped Tomatoes - 1/2 Cup

Chopped Green Chilli - to taste

Turmeric Powder - 1 Tsp

Chilli Powder - 1/2 Tsp

Cumin Powder - 2 Tsp

Salt - to taste

Mustard Seeds - 1/4 Tsp

Cumin Seeds - 1/4 Tsp

Oil - 2 Tbsp

Water - as needed

Method:

1. Put the chopped fenugreek leaves into a bowl. Add a teaspoon of salt and mix well. After about 5 minutes, squeeze the leaves and set aside. (This is to remove the intense bitterness from fenugreek leaves which is naturally present in it. You may avoid this step if preferred)

2. Heat a pan with oil. Add mustard and cumin seeds and wait until they splutter.

3. Next add the chopped onions, tomatoes and greenchilli along with other spices. Saute for a minute.

4. Add the cubed potatoes with enough water to cover and cook on medium flame until the potatoes are tender.

5. When the potatoes are done, add the fenugreek leaves. Mix well and cook for few minutes. Adjust the seasoning and remove from heat.

6. Serve with plain hot rice.