A simple yet seasonally sumptuous sabzi for my readers today, aloo methi or potato fenugreek for the uninitiated. A down to earth accompaniment for all your lunches or dinners, it takes the meal level to another height with its flavour and aroma. Do try and you won't be disappointed!
Potatoes boiled and chopped - 2
Fresh Chopped Fenugreek Leaves / Methi Leaves, 100 gms
Tomato puree, 1 tbsp
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Garam Masala, 1/4 tsp
Cumin seeds, 1/2 tsp
Refined Oil, 1 tablespoon
1. In a pan/kadai, heat oil and add cumin seeds/jeera, turmeric powder, red chilli powder, and coriander powder. Let the spices saute a bit, around 10-20 seconds.
2. Add in the chopped potatoes and fenugreek leaves.
3. add in the salt, amchoor powder and garam masala. Give the vegetables a good stir. Cover and cook for 5 minutes. Check if the leaves have shrunk and all the water has evaporated from the pan/kadai.
4. Serve hot with fulkas/paranthas/pooris of your choice.