Aloo Methi

Preparation :15 mins
Cook :9 mins
Total Time :24 mins
Servings :Makes 3 servings

Ingredients :

For Aloo Methi
1 1/2 cups boiled and peeled potato cubes
4 cups chopped fenugreek (methi) , washed and drained
salt to taste
4 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
1 tsp finely chopped green chillies
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder

Method :

Aloo methi

To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes.Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds.Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve the aloo methi subzi hot.