Methi Aloo- Fenugreek Potatoes

I've been enjoying a regular harvest of methi since a while now. Having explored various combinations and dishes like methi theplas, methi dal, methi rice, a friend suggested an Indian favourite Methi Aloo.

A great dish to serve with hot rotis.

Methi Aloo

Ingredients-

4 medium sized potatoes

2 cups washed and chopped methi leaves

8 cloves garlic minced

1 large red onion sliced

1/2 tsp mustard seeds

1/4 tsp red chilli powder

1/4 tsp ajwain seeds

1/4 tsp turmeric powder

Salt to taste

Preparation

• Wash the potatoes, quarter and pressure cook with skin.
• Peel the potatoes and cube.
• In a wok heat oil, splutter mustard seeds.
• Add the ajwain seeds.
• Sauté the garlic then add the onions.
• After the onions turn translucent add the turmeric, and chilli powder.
• Stir well, add the methi leaves and let it cook.
• Add salt and the potatoes. Stir well so that the potatoes are covered well with the leaves.
• Turn off the heat and serve hot.
• Enjoy!