Methi Aloo Subzi / Methi Aloo Curry / Fenugreek Leaves Potato Curry

Methi aloo is an amazing accompaniment to rotis and you can never see any leftovers for sure. If you are a methi ( fenugreek ) lover, you would definitely enjoy the taste of this subzi. Slight bitterness of methi blends with the aromatic spices gives a fabulous taste with potatoes. Taking out the fenugreek leaves from the stem looks like a cumbersome process but you can make it fun while doing that  job along with kids or watching your favourite show in the television. Other than this, it takes just couple of minutes to prepare this yummy side dish.

Ingredients

Fresh Fenugreek leaves - 4 cups
Potato - 4 Medium
Red Onion  - 1/2
Green Chillies - 3 Medium
Turmeric Powder - 1 tsp
Cumin Coriander Powder - 3 tsp
Red Chili Powder - 1 tsp
Salt - As required
Sugar - One pinch
Oil - 1/2 tbsp
Ajwain Seeds ( Omam ) - 2 tsp
Garlic Pods - 3

Method

• While taking out the fenugreek leaves from its stem, cook the potatoes simultaneously and keep them ready after peeling off its skin. Wash  and clean the fenugreek leaves to get rid off any sand or dust in them.
• Cut the onion, green chillies and garlic pods finely and keep them ready.
• In the cooking pan, add oil first. When its heated, add ajwain ( omam ) into the oil. Add the shredded garlic first into the pan. Fry them for a minute and add red onion pieces and shredded green chili into it.
• Fry them till the onion gets translucent. Add the cleaned fenugreek leaves into the pan now. 
• Mix them well and add little bit of water for the methi leaves to cook nicely. Close the lid and allow the methi leaves to cook for 2-3 minutes.
• When they are cooked, fry them for a minute on high flame to get rid off excess water content if any. 
• Finally add the cooked and peeled potatoes along with salt and a pinch of sugar into the pan. 
• Fry the methi aloo till they blend together well and get fried enough.
• Enjoy with hot rotis with a side of curd raita and a spicy pickle.

Tips / Suggestions 
Cook the subzi on a medium flame only.
Care should be taken while adding water to cook methi leaves. In fact, I sprinkled enough water on its top
and cooked carefully as the methi gets mushy while getting cooked.