3.5 to 4 cups of tightly packed methi leaves/fenugreek leaves
250 gms potatoes, about 3 to 4 medium size potatoes/aloo or 12-15 baby potatoes
1 or 2 green chilies/hari mirch, chopped or ¼ to ½ tsp red chili powder/lal mirch powder
1.5 to 2 tbsp butter or mustard oil or any vegetable oil
rock salt or regular salt as required
Remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them.now chop the fenugreek 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.rinse, peel and chop the potatoes into small cubes or squares.in a kadai or pan, heat up the butter or oil. add the potatoes first.saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.add the chopped green chilies and asafoetida. stir. if you don’t have green chilies, then just add about ¼ to ½ tsp of red chili powder.now add the chopped methi/fenugreek leaves. stir very well.add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish.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. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or rice-dal combo.
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