Aaloo Methi (Patato and Fenugreek Leaves) Delicious and Tasty Veg

Aaloo Methi (Fenugreek Leaves) is a recipe made with very less ingredients and time and tastes very delicious.

Potatoes and Fenugreek leaves are a very tasty combination. Different people have different ways of making this dish. I am presenting the way I make it.

Methi Aaloo (Potatoes with Fenugreek Leaves) recipe.

Serves: 4 People

Ingredients:

About 4 cups of Methi Leaves (Fenugreek Leaves), finely chopped.

3-4 medium size potatoes.

3-4 green chilies, chopped.

1/2 table spoon red chili powder.

2 tbsp butter or mustard oil or any vegetable oil.

Salt (As Required)

Preparation Process:

1. Remove the leaves from the stems of the Methi.
2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
4. In a kadhai (Round Indian Vessel), heat up the butter or oil.
5. Add the potatoes first.
6. Saute the potatoes for some mins till they get half cooked and light browned.
7. Now add the fenugreek leaves.
8. Also add the green chili, red chili powder and salt.
9. Give a nice stir and let the veggies cook on a medium flame uncovered.
10. The fenugreek leaves will start to leave its juices 
11. Lower down the flame and cook the veggies for 5-6 minutes more.
12. Keep on checking the sabzi after a gap of 2-3 minutes.
13. If you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked.
14. When the veggies are done and if there is any water left, then dry the water.
15. The end dish should be dry and not watery.
16. When the Aaloo methi is done, you could add some more butter and mix it with the veggies.
17. Serve the Aaloo Methi with parathas, rotis or rice-dal combo.
18. The veg not only is delicious to eat but also looks great to see.