Methi Aloo Recipe( Retain natural color of methi)/ Fenugreek leaves with potatoes| Poonam's Kitchen

Ingredients:

1. Methi ( fenugreek leaves) ( 3 cups sorted, rinsed, chopped)

2. Potatoes ( Medium sized) (4) ( Peeled and diced)

3. Oil ( 2 tbsp)

4. Salt ( ¾ tsp)

5. Turmeric Powder( ½ tsp)

6. Coriander Powder ( ¾ tsp)

7. Red Chilli Powder ( ½ tsp)

8. Garam Masala ( 1/3 tsp)

9. Hing ( asafoetida) ( a pinch, optional)

10. Cumin Seeds ( 1 tsp)

11. Chopped Tomatoes (outer shell) ( 1 tbsp)

Method:

1. Set a pan to heat at medium.

2. Warm 1 tbsp oil.

3. Transfer diced potatoes and toss in oil.

4. Cover the pan and cook potatoes at low-medium heat for 4 minutes. Toss them once after first two minutes.

5. Remove the potatoes from the pan.

6. Add a tbsp of oil. Add cumin seeds and allow them to splutter.

7. Add turmeric powder and saute.

8. Add all other spices except garam masala, and mix well.

9. Add the methi leaves and potatoes. Toss well.

10. Fry for 2-3 minutes, uncovered.

11. Cover the pan with a lid and cook for 5 minutes at low-medium heat.

12. Check for doneness for potatoes. If leaves seem to be drying up sprinkle a few drops of water. Cook for a few more minutes till the dish is 95% cooked. Keep tossing after every minute. I cooked for another 4 minutes.

13. Transfer the chopped tomatoes and garam masala. Cover with a lid.

14. Let it sit covered for 2-3 minutes. Cooking will be completed in the residual heat.

15. Serve hot with roti, paratha or naan.