This
is a dry vegetable recipe. It is made of potatoes and Methi - green
leafy vegetable.
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely
chopped)
Note: You can
also use 1 bag of the ready frozen methi sold in Indian grocery stores in the
freezer section.
2-3 medium peeled and cut into small pieces potatoes
1 medium tomato, chopped
1-2 flakes of garlic, crushed
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds
2-3 whole dry red chilies
2-3 tbsp vegetable oil
Heat oil and add
crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds
are done and chilies turn brown add salt, turmeric, chili powder and
chopped tomato. Sauté foe a moment.
Now add potatoes
and mix well. Cook till potatoes are half done on a medium flame.
Add methi and
cook on a medium flame till done and till water is fully absorbed.
Serve the aloo
methi hot with Chapati
or Paratha.
Note: As a
variation, the potatoes can be boiled first and then cubed. In this
case, the fenugreek leaves should be first squeezed of all the salt
water and added to the oil seasoned with spices. Cover and cook for a
few minutes and then add the boiled potato cubes. Mix well and cook
covered for a little while.
