Aloo Methi Wale

Preparation time: 1 hour

Cooking time: 30 minutes

Serves 5 to 6

Ingredients:

• 1 bunch fresh methi or fenugreek leaves
• 3 medium sized potatoes peeled and diced
• Handful palak(spinach) leaves chopped
• ½ tsp methi(fenugreek) seeds
• ½ tsp cumin seeds
• 1 inch cinnamon stick
• 1 tsp garlic mince
• 1 tsp ginger mince
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 1 pinch asafoetida(hing) powder
• red chilli powder as per taste
• 4 green chillies slit into long strips
• Salt as per taste
• ½ tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp kasuri methi powder
• 2 tbsp butter
• 1 tbsp coriander leaves chopped
• 1 tsp olive oil

Wash the methi leaves properly, dry and chop roughly. Heat the oil and half the butter in a wok; add methi seeds, cumin seeds and cinnamon. Let them fry for few seconds and add the ginger-garlic paste. Fry it for about 30 seconds and add the potatoes. Saute them on high flame for about 5 minutes while stirring them every now and then to prevent them from getting burnt. 

Add the turmeric, coriander powder and red chilli. Add the methi leaves and spinach. Lower the flame a bit. Methi leaves will leave water. Add the hing, green chillies and salt. Cover the wok and let it cook for another 6 to 7 minutes stirring occasionally. Add the garam masala and cumin powder. 

Check if the potatoes and methi is cooked. Ther should be no water, it needs to dry. If done, add rest of the butter. Mix well sprinkle the kasuri methi on top. 

Garnish with coriander leaves. Serve hot with roti or parantha. Enjoy!!!