Aloo Methi (Potatoes and Fenugreek Leaves Fry)

This subzi is classic Punjabi and appeasing to all.The amalgamation of Potatoes and the nutritious benefits of Fenugreek Leaves is unparalleled when it comes to pairing with whole wheat rotis.Can be had with Pooris,Paranthas or Kulchas as per wish.Best served piping hot lets go to the recipe:

Preparation Time – 20-25 minutes

Makes – 2-3 Servings

INGREDIENTS

5-6 Medium sized Potatoes – boiled

1 cup picked,washed,rinsed and chopped Fenugreek Leaves(Methi)

Salt to taste

2 tbsp Oil

1 tsp Cumin Seeds(Jeera)

1 Dried Red Chili – split

1/2 tsp Fenugreek seeds(Methi Dana)

1 tsp Turmeric Powder(Haldi)

1 tsp Red Chili Powder

1 tsp Coriander Powder(Dhania)

1 tsp Cumin Powder(Jeera Powder)

1 Green Chili – minced

1 tsp Garam Masala

METHOD

Heat Oil in a pan and add Cumin,Dried Red Chilies and Fenugreek Seeds.When they turn brown add the minced Green Chilies and potatoes and mix well.Now add the dry spices – Turmeric,Red Chili Powder,Coriander and Cumin Powders and Salt.Cover and cook on low heat for 5-7 minutes till the Masalas coat the Potatoes.

Now add the chopped Fenugreek Leaves and cover to cook again for 5 minutes more till the leaves are cooked and wilted.Sprinkle Garam Masala and mix well.

Serve piping hot with an Indian Bread of your choice.