Punjabi Aloo Methi

Ingredients

• 4 cups Fenugreek leaves (Washed and drained)
• 9 units Potatoes (Boiled and peeled)
• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafetida
• 1 teaspoon Garlic cloves (Chopped)
• 1 teaspoon Ginger (Chopped)
• 1 teaspoon Green chillies (Finely chopped)
• 2 units Dry red chillies (Broken into pieces)
• 0.5 teaspoon Turmeric
• 2 teaspoons Coriander powder
• 2 teaspoons Cumin powder
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1Place the fenugreek leaves in a bowl, sprinkle with a little salt, and toss well. Set aside for 15 minutes to allow the salt to draw out excess moisture.
2. 2After 15 minutes, squeeze out all the water from the fenugreek leaves and discard the water. Set the leaves aside.
3. 3Heat oil in a deep non-stick pan over medium flame. Add cumin seeds and asafetida, sauté for a few seconds until the seeds crackle. Add garlic, ginger, green chillies, and red chillies, and sauté for 30 seconds. Stir in turmeric powder and potatoes, mix gently, and cook for 5 minutes, stirring occasionally.
4. 4Add the fenugreek leaves, coriander-cumin powder, and salt to the pan. Mix well and cook on a medium flame for 4-5 minutes, stirring occasionally.
5. 5Serve the dish hot as a side with your choice of bread or rice.