Aloo Methi

Potato is a saviour vegetable. Whenever I can't think of anything to make, I look for potato. I decided to make potato curry today. Suddenly I realized I had planted some methi at home. I don't find methi here in dubai ( the small bunches that are heavenly).  So I decided to make aloo methi instead and I would have finished it all by myself. I had to keep some for my husband. The home grown methi and the frangrance of the methi is something that you should experience.

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 3 medium
Fenugreek leaves - 3/4 cup
Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potato(with / without skin) into cubes and soak in water
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained potato, salt and chilli powder
4. Wash the fenugreek leaves well since this normally has more mud.
5. Chop the fenugreek leaves finely
6. Add the fenugreek leaves along with the potato
7. Mix well and cook till the potato and fenugreek leaves are cooked well and roast on a medium flame open / covered.
8. Serve with rice, rasam / sambar / roti

NOTE  :

1. You could also boil, peel, and chop them into cubes and cook them similarly.
2. You could also add curry powder instead of chilli powder in this recipe for a unique flavour