Aloo Methi - Rosy Aunty

Recipe by Rosy Pinto

Ingredients:



600 gms potatoes (cut into bite size cubes or squares)

4 cups fresh chopped fenugreek leaves (or 1 cup of dry fenugreek leaves but wash before using)

4 tbsp oil

3/4 tsp cumin seeds
5 large garlic cloves (sliced)
1/2 tsp Asafotida/hing
4 dry byadgi chillies (broken into 2 pieces)
1/2 tsp turmeric powder
1 - 1/2 tsp red chilli powder
1 1/2 - 2 tbsp coriander powder
1 tsp mango powder

1 1/2 - 2 tsp salt

Steps:

1. Take one big bunch of methi leaves. Snip leaves and tender branch with leaves from each plant (take care while cleaning, you will find some plants/leaves that look similar to a methi plant)
2. Rinse thoroughly in water and ensure that the leaves are clean, & devoid of any muddy particles on them. Drain them and chop the leaves.
3. Rinse, peel and chop potatoes into bite size cubes or squares and soak in water. Drain all water before using.
4. In a kadai or pan, heat oil on medium flame. 
5. Add cumin seeds, let them sizzle for a few seconds.
6. Add sliced garlic and saute for a few seconds until the garlic starts to change colour.
7. Add asafoetida, broken dry chillies and drained cubed potatoes.
8. Mix well and fry for 5 minutes until potato cubes turn golden brown. Toss them once or twice in between.
9. Add turmeric, coriander, red chilli powder, salt and chopped methi leaves. Mix well, cover the pan and cook for 10 minutes. Stir in between and check for salt.
10. Cook until leaves and potatoes are cooked and moisture dries up. If potatoes appear to be very dry, sprinkle 3 tbsp of water.
11. Once potatoes are cooked well, add mango powder. Mix well and turn off the flame.
12. ENJOY!