Aloo Methi/Poatoes with Fenugreek leaves(Dry version)

Every week I buy a bunch of fresh methi leaves and make dhal with 3/4 th of the bunch with the remaining leaves make either methi chicken or aloo methi.Even though I make aloo methi for lunch or dinner often I couldn't click the picture for the blog.Yesterday I made this one in the afternoon and finally got a chance to click in the natural light.
This is a simple and flavorful recipe which goes very well with rice and rotis or it can be used as a filling for sandwich or to make a roll with wraps.
I keep this curry in the roti or wrap,drizzle some tomato ketchup,roll it and serve it as a roll for my son.Here is the recipe......

Ingredients

Ingredient	Quantity
Potato	2 nos.(medium size)
Fresh methi leaves/fenugreek/vendhaya keerai	1/2cup(roughly chopped)
Onion/vengayam	1no.(medium size)
Ginger/inji(grated)	1tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Salt	to taste
Oil	11/2tbs
Lemon juice(optional)	1tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida	a pinch

Method 

Boil the potatoes in a pressure cooker for a whistle in a pressure cooker and cube it,roughly chop the methi leaves,keep it aside.
Heat the pan with the oil and crackle the mustard seeds and cumin seeds,add the onion,grated ginger,chopped green chilly.Saute it till transparent.Now add the chopped methi leaves saute it for a minute or two.

Then add the powders and salt,give it a mix.Add the cubed potatoes now and mix it well.

Keep it in a medium flame for 5-6 minute in between stir it once to prevent burning.Finally add the lemon juice and mix it well.

Aloo Methi is ready.

Serve it roti or rice.

• If you are using kasoori methi leaves add it in the end otherwise it will end up in bitter taste.
• Adding lemon juice is purely optional but it gives a nice tangy taste.

Enjoy............................................................


Sumber http://www.naliniscooking.com