(Aloo Meethi Di Sabzi) Aloo Methi Ki Sabji (Aloo Meethi)

The pleasing bitterness of fresh fenugreek leaves and the earthy flavour of potatoes makes this Punjabi vegetarian preparation a complete hit especially in freezing winters.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients and Quantity:

Fenugreek leaves (Methi), fresh- 1 big bunch

Potatoes, peeled & quartered- 2 large

Oil -1 tbsp.

Cumin seeds- 1 tsp.

Asafoetida -a pinch

Whole red chillies, dried- 2

Onion, finely chopped- 1 large

Ginger ,grated- 1 tsp.

Garlic, grated- 1 tsp.

Green chillies, slit-2

Tomatoes, finely chopped -2 medium sized

Red chilli powder- 1 tsp.

Coriander powder- 1 tsp.

Turmeric powder- ½  tsp.

Chaat masala – ½  tsp.

Dried mango powder-1 tsp.

Salt -to taste

Method:

Clean the fenugreek leaves, discard the stems and wash the leaves thoroughly to get rid of any dirt or grit.

Place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and set aside for 15 minutes. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.

Chop and set aside.

Heat oil in a Kadai, add cumin seeds , let them crackle.

Add asafoetida & whole red chillies.

Now add the finely chopped onions, cook till they are light golden brown, now add the grated ginger& garlic, cook till the raw aroma disappears. Add the slit green chillies and potatoes and sauté on high flame. Reduce the flame and sprinkle little water & cook covered till they are 1/2 done.

Add red chilli powder, coriander powder, turmeric, chaat masala, dried mango powder ,salt and toss well.

Add the chopped fenugreek leaves and mix well. Sauté for a minute.

Now add the tomatoes.

Reduce the heat, cover and cook for another 8 to 10 minutes.

Transfer into a serving dish and serve hot with Ghuoo De Nal Chopdya Hoya Garma Garam Phulka (Hot Puffed Pulka smeared with Desi Ghee)