Methi Aloo - Serves 4

Most of the things that i have learned to cook from my mum and her recipes, i have learned a variation of the same from my mother-in-law. Methi aloo is one such vegetable. I recall on my first trip to my in -laws after the wedding, my mother-in-law made the most awesome Methi aloo. Her secret ingredient- Kasoori methi instead of using fresh methi leaves and the taste is amazingly good. So, the dish is cooked similar to fresh methi aloo, but when at the step of adding fresh methi, sprinkle and add kasoori methi instead. The other good thing about methi aloo is that you can cut the potato to the size of your liking. Just a simple pointer to keep in mind, if you cut the potatoes smaller in size, cooking time would be lesser and vice versa. I like keeping mine on the small to medium size.

Ingredients:

Fresh Methi leaves ( Fenugreek leaves)- 2 bunches
Potato- 1 big or 2-3 small
Cumin Seeds- 1 tsp
Salt- 1 tsp or to taste
Turmeric powder- 1/2 tsp
Dried Mango powder- 1 tsp
Red chilli powder- 1/2 tsp ( optional)
Oil- 1 tsp

Method:

• Pick the methi leaves and clean and wash them by repeatedly washing in running water ( 2-3 times).
• Let them air dry on a paper towel for 15- 20 minutes. Chop them finely.
• Peel the potato and chop into pieces of desired size.  Wash and soak in water until ready to use.
• In a pan , heat oil. Add cumin seeds and saute. Then add potato and cook on high heat for 2-3 minutes stirring continuously.
• Add the methi leaves , salt, turmeric powder, red chilli powder and dried mango powder. Stir in order to mix well.
• Cover and simmer on low heat for 10 minutes or until the potato is no longer raw.
• Serve hot.