Fenugreek leaves with potatoes ( methi aloo)

Sabzi with all the goodness

Fenugreek leaves are my all time favourite. I love them in any which form they are cooked. Luckily we get fenugreek leaves  almost all the year round in Bangalore. An easy but delicious preparation is  Methi Aloo, which goes very well with roti or paratha. You can also roll it in roti/ paratha for kids lunch boxes. 
Left over methi aloo can be used to make stuffed parathas,



Ingredients :

Fenugreek. Leaves.	150gms(after cleaned), 4small bunches.
Potatoes.	250gms, 3 med. sized.
Oil.	1 1/2tbsp.
Cummin seeds.	1/2 tsp
Asafoetida	a pinch.
Green chilly.	4-5 pieces ( finely chopped)
Red chilly pd.	3/4 tsp
Turmeric pd.	1/2tsp
Coriander pd.	2 1/2tsp.
Ginger paste.	1/2tsp
Dry Mango pd.	1/4tsp
Garam masala pd.	a big pinch.
Sugar.	1/2tsp.
Salt.	to taste.

Method - Sabzi:

1. Pick leaves from stems of fenugreek. Use only tips or very tender parts of stem, discard rest of the stems. Wash leaves and tender stems in running water till all the mud is removed. Now chop it finely.
2. Wash and peel potatoes. Chop into small cubes.
3. Heat oil in a wok. Add asafoetida and cumin seeds.
4. When cumin seeds turn golden,  lower the flame , add red chilly pd, turmeric pd, coriander pd, salt  and ginger paste. Stir well and add fenugreek  leaves and potatoes. Mix well. Cover and cook on slow flame till  potatoes are done.
5. In between remember to check  and stir. If you feel it is sticking to the wok, sprinkle some water.
6. You may have to sprinkle water a couple of times as I have used very little oil.
7. Once the potatoes are done, add dry mango powder, sugar and Garam masala pd. and stir on medium to high flame for a minute  or two till the vegetable looks absolutely dry.
8. Serve hot.

Method - stuffed Parantha:

1. simply crush the veg properly so that potatoes in it are crushed, add salt and red chilly pd.. Your stuffing for paratha is ready.