Charishma's Methi Aloo Ki Sabzi

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
• 2 potatoes, washed, peeled, cubed and boiled
• 1 teaspoon salt
• water, as is required to make gravy
• 1/2 tablespoon coriander powder
• 1/2 teaspoon red chili powder
• 1 tablespoon basil oil
• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 1 inch cinnamon stick
• 3 cloves
• 3 cardamoms
• 1 teaspoon fennel seed (saunf)
• 2 bay leaves
• 5 onions, out of which three should be stir fried and two should be used for paste
• 1 inch piece ginger, chopped
• hing, to taste
• tomato, three numbers, chopped
• 4 garlic cloves, chopped

Recipe

• 1 prepare a paste of the ingredients listed under 'masala paste' and keep aside.
• 2 heat oil in a pot.
• 3 once hot, toss in mustard and cumin seeds. allow to crackle. fold in bay leaves, cloves, cinnamon stick and green cardamoms. stir fry for a few seconds.
• 4 add chopped onions and chopped ginger. stir fry until browned and the raw smell is gone.
• 5 once they stop crackling, add the prepared masala paste and stir well.
• 6 cook till the oil separates from the masala.
• 7 add the chopped fenugreek leaves and boiled potatoes.
• 8 mix well, then fold in salt to taste.
• 9 mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
• 10 serve hot with rotis and/or basmati rice and yoghurt/raita on the side.
• 11 we enjoyed this with roasted pappadams.