Aloo Methi

Stir fried boiled bay potatoes and fenugreek leaves.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Methi leaves (whole/ chopped) - 4 cups
2. Baby potatoes - 3 cups
3. Onion (chopped) - 1 small
4. Cumin seeds - 1/4 tsp
5. Garlic cloves (crushed) - 10 - 12
6. Green chilly (chopped) - 1 
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/3 tsp
9. Dry mango powder -1/4 tsp
10. Oil - 2 to 3 tbsp
11. Salt to taste

Procedure:

• Wash methi leaves and keep aside.
• Boil potatoes with salt.
• Let them cool, peel them. (You may refrigerate them)
• Heat oil in a pan/kadai and add cumin seeds.
• Add onion and stir fry for a min.
• Add crushed garlic and green chilly and stir fry for 15 seconds.
• Add turmeric powder, methi leaves and dry mango powder, stir fry.
• When methi is almost done add chilly powder, potatoes and salt to taste.
• Stir fry for 2 min.
• Serve with phulka/ chapati.

Tip:

• You may use regular potatoes too; boil, peel and cube them.
• Potatoes can be deep fried (boiled or unboiled) also before use.