Aaloo-Methi | Potato Fenugreek Sabjee| आलू-मेथी की सब्ज़ी | आलू-मेथी की सूखी सब्ज़ी | आलू मेथी की स्वादिस्ट सब्ज़ी

Methi or Fenugreek is quite popular ingredient of any Indian Kitchen. The seeds are used in almost all the North-Indian preparations as foran. But young tender leaves of fenugreek plants are the focus of todays recipe. It can be used in a variety of dishes. e.g. methi ke paranthe, aaloo-methi ki sabjee etc.
Today I am going to prepare "Aaloo Methi ki Sabjee". I am using potatoes for Methi's companion here only because I am a little biased towards it. Though you can used anything any other base ingredient (may be Paneer).

Recipe:
Ingredients:

1. Fresh Methi (Fenugreek) Leaves : 250 grams
2. Aaloo (Potatoes): 4 medium size
3. Tamatar (Tomatoes) : 2 medium size
4. Onion: 1 small (optional)
5. Fresh Green chili : 2 
6. Cooking oil 
7. Masala (spices): You may choose to use your favorite spice mix (e.g. kitchen king or chicken masala) instead of these 5 mentioned below. 
1. Coriander powder : 1 teaspoon
2. Red chili powder: 1/2 teaspoon
3. Garam Masala : 1/2 teaspoon
8. Turmeric Powder: 1 teaspoon
9. Ginger Garlic Paste : 1 teaspoon
10. Cumin seeds : 1/2 teaspoon

Preparation: 

• First of all take a large bowl with water and add 1 teaspoon salt in it. 
• Add fresh fenugreek leaves and soak it in salt water for 25-30 minutes. The leaves have a little bitter taste. This will kill the bitterness.
• Lightly boil the potatoes. Do not over-boil. We do not want potatoes to crumble and mix in gravy.
• Cut boiled potatoes into medium size pieces
• Take fenugreek leaves out of salt water and chop them into fine pieces.
• Now take a kadhai and heat 2 teaspoon of your favorite cooking oil or butter 
• Add chopped green chilies and cumin seeds once the oil is heated
• When chili and cumin seeds start turning brown, add fresh and crushed ginger and garlic
• Fry them for a nearly a minute or until they start turning brown.
• Add chopped onion and fry until the onions melt and turn brownish (This is optional. you may skip onion)
• Add fenugreek leaves and stir fry for nearly a minute.
• Add salt to your taste
• Add all the spices i.e. coriander powder, turmeric powder, red chili powder and garam masala.
• Add tomatoes (chopped in fine pieces)
• Stir fry the spices with tomatoes on medium flame for 3-5 minutes until the whole mix turn brown and aromatic. 
• At this stage you may decide if you want to add water for gravy or you wish to enjoy it dry. 
• For a dry sabjee, add potatoes (boiled and fried earlier) and mix well into the fried spices. Your dry Aaloo-Methi sabjee is ready
• If you want gravy, add some water in to fried spices before adding potatoes. Wait for water to come to boil and then add potatoes. 
• It is ready to serve. Serve it with Chapati/rice with Dal.