Aloo Methi

Something quick and easy - Aloo Methi. As a kid I used to despise eating Potatoes, and even now I do :); best way for parents to trick kids into eating vegetables is to make the dish more glamorous and appetizing. I recall Mom picking the freshest of Methi leaves (Fenugreek leaves) from the market and picking the tender shoots for curries and gravies. Methi leaves are something I love eating so it was aptly combined with Potatoes. Quite a simple dish.

Preparation time ~ 30 minues

Ingredients:

Potatoes (Boiled and Diced) - 2-3

Onion (chopped) - 1 small

Cumin powder - 1/3 teaspoon

Coriander powder - 1/3 teaspoon

Red Chilli powder - 1/4 teaspoon

Turmeric powder - Just a pinch

Asafoetida - Just a pinch

Oil - For frying

Kasuri Methi powder - 3 teaspoons or Methi Leaves (chopped) - 1/2 cup

Method:

Boil and dice the potatoes into bite-sized pieces. Do not make large pieces as they could be semi-boiled or raw. I do it in pressure cooker as its easier. Heat 2-3 teaspoons of oil in a saucepan. Saute Onions till turn translucent. Add chopped Methi leaves (if using the same) at this stage and allow to wilt. Add all the spice powders. Give a good stir. Simmer for 5 minutes on low flame. Crush Kasuri Methi leaves (if using the same) on the palm and sprinkle. Stir well and turn off the flame. Serve hot with Chapatis or Rotis.