Alu Methi Sabzi

Alu Methi goes well with chapati or parathas. I had a friend back in high school, Diuli who always used to get alu-methi sabzi and parathas in tiffin. We always used to eat her tiffin in Physics or Chemistry periods :). I never used to eat methi at home though (I have no idea why). Its a very simple recipe. Methi or fenugreek is really healthy and very nutritious.
Ingredients:
3 medium sized Potatoes
Fresh Methi (you can also use frozen methi sold in Indian stores) - 1 bunch
Cumin seeds (jeera)
Mustard seeds (Rai)
Methi seeds - 5-6
Turmeric (Haldi)
Salt
Red chilli powder
Dhaniya Powder (Coriander) - 1 tsp
Garam Masala - a pinch
oil - 2 tsp

Method:

1. Wash the methi leaves. Cut off the roots. And then chop the leaves.

**Some people put methi leaves in salt water for 15 minutes and then dry it off to get rid of the bitterness. But if you do that, it loses all the nutrients. Your choice. I prefer it with all its nutrients.



2. Cut the potatoes into small cubes



3. Heat oil in pan and put aside cumin seeds, methi seeds, turmeric powder and mustard seeds



4. When oil is heated enough, put them in the pan and fry.



4. When the jeera begins to splutter, put the potatoes in it



5. Add salt and cover it with a lid. Heat it on low flame.
6. In the meantime take the dhaniya powder, garam masala and put a few drops of water so that it forms a paste. My mom says that when you are making a dry vegetable (sookhi sabzi), adding the masalas like this always gives more flavor.



7. Add this paste in the potatoes and let them cook for few more minutes till they become little soft.

8. When the potatoes have become soft, remove the lid. Put the methi leaves in it. Now cook for sometime till methi gets cooked (kinda wilted).






9. I like to have it little crispy. So add the red chilli powder and put it on high flame for a few minutes. Keep stirring so that it doesnt get burnt.



10. Ready :)