Aloo Methi- potatoes roasted with methi leaves

Aloo Methi

Another true and tested Punjabi side dish that is simple, healthful, aromatic and tasty.  Methi ( Fenugreek ) leaves are found in all Indian grocery stores and if all the studies are to be believed- it will lower your blood sugar levels, help with digestive issues, reduce arthritis, clear up your kidney issues, and basically save the world. Gosh, just look it up on webmd...  I love it because Methi leaves have a slightly nutty flavor and a slight bitter aftertaste and adds to a zing to my favorite dishes. I learnt to make this dish from Tarla Dalal.  And it's a staple in my household now, for my kids even, love it.

Ingredients:

Potato- white - boiled, chopped into 1 inch cubes - 2 cups
Methi leaves- 2 cups -  destem the methi leaves and chop them.

Garlic - 2 cloves - chopped
Ginger ( fresh)- 2 inches - chopped
Green chillies - sliced

Seasoning:

Cumin seeds
red chilli - Dried whole
Hing ( asofetida )- 1/4 tspn.
Oil - 2 teaspoons
Turmeric
Salt
Cilantro (Coriander leaves) for garnish

steps:
1.  Prep the Methi leaves - Remove the leaves from the stems and chop them.  Sprinkle salt on the leaves and set aside for about 20 minutes. Methi leaves have a certain level of bitterness to them.  This step reduces the bitterness. If you want to keep it bitter, skip the step.  It is healthier to leave those juices in.

Step 4

after step 3

2. Heat the oil in a non stick pan and add the seasoning.
3.  After it sizzles and starts to brown, add the green chillies, ginger and garlic to the pan.
4.  Add the potatoes and fry till it starts to get golden.
5. Add the turmeric, chilli powder ( if you want it spicier) and salt
6.  after 2 - 3 minutes- add the methi.  If you have it sittingin salt, you should notice that the leaves have traspired water.  Give the leaves a squeeze to remove this excess water before adding to pan.
7.  Roast till done...
8. Garnish with Cilantro and serve hot with rice, or roti...