Aloo Methi Curry

Dried fenugreek leaves are not a frequent ingredient used in my kitchen. But every now and then i see many recipes with methi from my blogger friends. This time, with methi in my hand, i searched for a perfect side dish for my rotis and voila! landed here. At first i wasn't sure about the recipe which calls to use a lot of dried leaves(because of the bitterness), but after cooking, it had no bitter taste and thanks to her recipe, we both loved the curry.  I am sure you will love too, check out the recipe,

Ingredients:

4 medium Red Potatoes (boiled and mashed/cubed)

1/2 big Yellow Onion

2 Roma Tomatoes

2 small Green Chilli

1/2 cup dried Kasoori Methi (fenugreek leaves)

1/4tsp Turmeric powder

1tsp Chilli powder

1tbsp Coriander powder

3/4tsp Cumin seeds

1/4tsp minced Ginger (optional)

1tbsp Oil

Salt

How to:

• Soak the dried methi with enough water for 5 mins, drain'em and keep it aside.

• Heat oil in a skillet, add cumin seeds, followed by onions, ginger and green chilli.

• Saute until tender and add the tomatoes, followed by dried methi and saute for 3-4 mins.

• Now add the turmeric powder, chilli powder and coriander powder along with salt, mix well and pour 1/2 cup of water.

• Let cook for a min or two, then add the mashed/cubed potato mix well and continue cooking.

• Then pour 2 cups of water, check salt for taste and cook until right consistency. (The original recipe was done with the last step, but i wanted a gravy like thickness for my rotis.)

• Finally, switch off and sprinkle chopped cilantro.

Serve hot with chapathi or poori.