Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.