Ingredients:
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2 cups of potatoes cubed
1 ½ cups of chopped methi leaves
2 garlic cloves Chopped
¾ tsp jeera / cumin
1 ½ tsp. oil
Salt as needed
1 to 2 Green chili slit or chopped
1/2 tsp of turmeric powder
Pinch of hing (optional)
2 to ½ tsp inches of Garam masala (optional)
Prepration:
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Pluck methi leaves and add it to a large bowl filled with water. Add one tsp salt over the leaves and set aside for 10 minutes. This helps the mud and pesticide residue to melt off the leaves.
Wash and peel potatoes. Cube them. Add them to a bowl with little water to prevent potatoes from getting discoloured.
Making aloo methi
Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good. Sprinkle hing.
Add potatoes, turmeric and just saute them in oil stirring often until soft cooked or fry for 2 to 5 minutes.
While the aloo cooks, drain off the leaves and wash in fresh water. Repeat rinsing if needed.
Drain off the water completely. Chop them .
When the aloo is soft cooked, evaporate if any water is left. Add little garam masala and salt. Stir and fry for a minute.
Add chopped methi leaves, chilies and fry until the leaves wilt off. Do not over fry to prevent nutrition loss.
Serve aloo methi with rice or roti.
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