Ingredients
- Baby Potatoes (or small sized Potatoes ) – 1/4 kg
- Fresh Methi / Fenugreek Leaves – 1 bunch medium sized
- Tomato – 1 medium sized
- Turmeric Powder / Haldi – 1/4 tsp
- Coriander Powder / Dhaniya Powder – 1/2 tsp
- Cumin seeds / Jeera – 1/2 tsp
- Red Chilli Powder – 1 tsp
- Oil – 2 Tbsp
- Salt
Directions
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Prick the Baby Potatoes with fork or with knife (will help cook Potatoes better). Cook Baby potatoes with a pinch of Salt in a pressure cooker until you hear 6-7 whistles. Switch off the heat and once the Potatoes cool, peel out the skin. Keep aside.
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Soak the Methi or Fenugreek Leaves in water with a pinch of Salt for 5 minutes which helps to remove the dirt and also reduces the bitter taste of Methi Leaves. Wash the Methi Leaves twice in water or until the dirt is removed from the leaves. Cut the Methi / Fenugreek Leaves and keep them aside.
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Chop the Tomato and grind it in a mixer grinder and prepare Tomato Puree. Place side.
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Heat 1 Tbsp of Oil in a pan, add the peeled and boiled Baby Potatoes from Step 1 and fry the Potatoes until they turn golden brown in color. Remove the fried Baby Potatoes from Oil and place them aside on a plate.
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Add the remaining 1 Tbsp of Oil to the same pan and heat for a minute. Then add Cumin seeds or Jeera. When Jeera seeds crackle/splutter, add the Tomato Puree from Step 3 and cook for 2 minutes.
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Now add to the pan all the spices – Turmeric Powder / Haldi, Coriander/ Dhaniya Powder, Red Chilli Powder and Salt. Mix well all the ingredients in the pan with the help of a spatula.
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At this stage, add the cut Methi/Fenugreek Leaves from Step 2 and 1/4 cup of water and mix well. Close the lid and allow Methi Leaves to cook for 2-3 minutes.
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Then add boiled and fried Baby Potatoes from step 4 back to the pan; mix well. Cook the mixture for another 5 minutes. Once cooked, remove from heat.
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Aloo Methi Subzi is now ready. Serve Aloo Methi Subzi or Fenugreek Potato Curry with Chapati, Roti, Naan, Kulcha or Plain Akki Rotti.