Aloo Methi ( Potato/fenugreek leaves stir fry)
To know the benefits of methi leaves and methi seeds click here
Potato - 3 medium ( have used red potato)
Methi leaves - 1 bunch
Onion - 1 small chopped fine
Tomato - 2 small chopped fine
Garlic - 3 or 4 pods
Ginger - 1 inch piece
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Wash and place the potatoes in a microwavable bowl and cook for 6 minutes... remove and cool ... peel and cut into thick cubes.
Clean and was methi leaves and pat dry. Chop methi leaves when you are frying tomatoes and do not chop them way ahead or they will turn bitter.
Heat oil in a frying pan and add cumin seeds.
Next add chopped onions and fry till light brown. Then add finely chopped ginger and garlic( have chopped it very fine or can use a grater too) and fry till onions turn nice brown and then add chopped tomatoes. Fry till they are mashed and pulpy and also water leaves out from the pan. Now add chopped methi leaves ( roughly/coarsely chopped) and fry till they are cooked well ( will take few minutes). Next add all powders and mix well. Then add boiled and cubed potatoes and fry everything together till they are all blended well and potatoes are soft but not mushy (for another few minutes). Serve as a dry dish with rice or chapathis/rotis.
In case if you want it be in a gravy style then add 1 or 1 1/2 cups of water and cook for another 3 - 4 minutes.
sending this entry to Sowmya of Creative Saga's Cooking with greens event