Aloo Methi–Potato and Fenugreek Leaves Stir fry

There are lot of North Indian side dishes that starts with the preparation of working with Onion and garlic. However I make them without onion and garlic when I making for people who do not like them or when we eat on festival days where we avoid onion and garlic in our dishes. Now we will be enjoying 3 of such dishes that are normally made with Onion and Garlic, but we will be making them by omitting onion and garlic. Today we are looking at a very simple and flavorful side dish with pulao or roti. I served it with Varagu Peas Pulao

Ingredients
Potato - 6 (medium)
Fresh Methi Leaves - 2 cups
Turmeric Powder - 1/4 tea spoon + 1/2 tea spoon
Salt - 1 tea spoon
Ginger - 1 tea spoon (grated)
Sombu / Fennel Seeds - 1/2 tea spoon
Red Chili - 1
Coriander Powder - 1 table spoon
Green Chili - 2
Oil - 1 table spoon

 

Method

Steam cook the potatoes until well done with 1/4 tea spoon turmeric. Allow it to cool and peel the skin and set aside
Cut this into cubes and set aside
Wash and chop the Methi leaves, add a pinch of salt and set aside
After 10 minutes, squeeze out the water from the methi leaves and have ready. Do not discard the water
Heat oil in a pan and add fennel seeds, red chili, ginger and green chili
Add the potatoes, turmeric, salt, coriander powder and the methi water
After a minute, add the methi leaves and reduce the flame to low and allow it cook for 10 minutes uncovered and switch off the flame.
Serve hot!!!

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