Aloo methi

Ingredients

• 2 bunches fresh methi (fenugreek) leaves, picked and chopped (about 3 cups)
• 3 potatoes, cut into small cubes
• 4 cloves garlic, chopped
• 1 green chilli, chopped
• 1 tsp cumin seeds
• ½ tsp turmeric, ½ tsp red chilli powder, 1 tsp coriander powder
• 3 tbsp mustard oil
• Salt to taste

Method

1. Sprinkle a little salt on the chopped methi, leave for 10 minutes and squeeze lightly. This reduces the bitterness.
2. Heat the mustard oil until it smokes, lower the heat and add cumin, garlic and green chilli.
3. Add the potatoes, turmeric, chilli and coriander powders and a little salt. Cover and cook on low heat until the potatoes are nearly done.
4. Add the methi and stir-fry on medium heat for 6–8 minutes until it wilts and the potatoes are cooked through.
5. Serve hot with roti or paratha and dal.