Aloo Methi is a side dish served with rice , such side dishes are called sabzis in India. Aloo is a cuisine popular among North Indians from the places of Punjab, UP, Bihar and Delhi. It is a dry curry and taste is simple and is good for health. Green vegetables are considered good for people belonging to every age. But green vegetables are considered boring, but with dishes like Aloo Methi, they can be made wonderful. This cuisine looks simple and it is even more simple and esy to cook. It can be served with rice as a side dish or even served with Chapathis.




Ingredients:
Fenugreek leaves -2 cups (cleaned, washed and finely chopped)
Potatoes - 4 -5 nos ( peeled and cut into cubes of small pieces)
Tomato - 1 medium (chopped into small pieces)
Garlic cloves - 1-2 nos (crushed)
Green chillies - 1-2 nos (silted)
Onion - 1 small (chopped)
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Whole dry red chillies - 2
Asafoetida - a pinch
Garam masala powder - 2 -3 pinches
Salt -to taste
Oil - 2 tablespoons.




Method:

1. Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour.Sprinkling salt water removes a sour taste which fenugreek leaves have. This step of sprinkling salt water can also be avoided .
2. Heat oil and add crushed garlic and fry till brown. Add cumin seeds , asafoetida, dry red chilies, chopped onions and silted green chillies. Saute them till onions turn golden brown.
3. When cumin seeds crackle and onions and chillies are brown, add turmeric powder, chilli powder and tomatoes. Saute them till tomotes are tender soft.
4. Now add the potatoes and saute them. Add salt and saute them for a minute. Sprinkle some water and close the lid and cook on medium flame till the tomatoes are half done. Even potatoes can be pre-boiled and chopped into cubes. In that case, just add the potatoes and stir for a minute, dont cook for long time .
5. When pototoes are half cooked and the spices gets coated over them, add the methi leaves and cook them on medium flame for 5 minutes or till water is fully absorbed. ( If you are cooking on low flame , cook for 15 minutes). And see to it that all the water is evaporated. This indictes that the methi is well cooked.
   
6. Finally add 2-3 pinches of garam masala to it and stir for a minute.
7. Aloo methi is ready to serve. Serve them hot with steamed rice or chapathis.
   

Preparation Time: 10 minutes
Cooking Time: 20 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestion: Serve hot with steamed plain rice or Chapatis.



Note:

• This curry is served dry. But those who prefer it as gravy can add 1 glass of water at the end and cook for few minutes.
• As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
• This dish doesnt require any garnishing. But still those who prefer garnish can add few chopped tomatoes pieces on the top and serve it hot.

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