ALU METHI

This winning combination of potatoes and fresh methi leaves is very common in every north Indian homes.

Methi leaves are a wonderful green leafy vegetable full of vitamins and good dietary fibre. They are little bitter in taste but Indians love the taste. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to curries, dal to enhance the flavour. 

Ingredients

3 medium potatoes
4 cups fresh fenugreek (methi) leaves1 big onion finely chopped1 tsp cumin seeds 2 tsp chopped garlic 
2 whole dry red chillies and broken into pieces
2 tsp coriander powder
1/2 tsp turmeric powder 
1/4 tsp asafoetida 
4 tbsp oil
salt as per taste

1-2 green chilli finely chopped

Method

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.

Squeeze out all the water and keep aside.( I don't squeeze the water as all the nutrients of methi goes off with it)
Par boil the potatoes, peel the skin and cut them into cubes.
Heat the oil in a pan and add the dry chilli, cumin seeds.

When they crackle, add chopped onions , saute it .Then add the garlic and green chill and saute it. 

Add asafoetida,  coriander powder, turmeric powder . Fry and add fenugreek leaves.

Mix well with all the spices .

Add the potatoes and stir-fry for about 5 minutes.

Add a little bit of water.

Cook covered for 10 minutes on a low flame.

Serve hot with rotis or jeera rice.

Tips

If fresh methi is not available kasuri methi could be used to make this dish. 
The amount of potatoes or methi could be adjusted according to taste.