ALOO METHI

Until recently I was not a big fan of "Aloo Methi" Some months back I happed to taste this dish cooked  by a Maharashtrian lady and it was different from the ones I had tasted from the  North Indian restaurants here. The secret ingredient was nothing but jaggery which was added to reduce the bitterness of methi leaves.

INGREDIENTS

1. Potato - 1 large (1 1/2 cup when cubed)
2. Methi (Fenugreek) leaves chopped - 1/2 cup
3. Chopped onion - 1/4 cup
4. Garlic chopped - 1 table spoon
5. Cumin seeds - 1 pinch
6. Cumin powder - 1 pinch
7. Red chilly flakes - 1 tea spoon
8. Turmeric powder - 1 pinch
9. Coriander powder - 1 tea spoon
10. Jaggery - 1 tea sp
11. Salt
12. Oil - 11/2 table spoon

METHOD

1. Put the methi leaves in salt water for 5 minutes. Squeeze to remove excess water.

2.  Heat oil in a pan and fry cumin seeds

3. Add chopped garlic and saute till light brown. To this add onion and saute till the colour changes

4.  Add potato cubes, stir well and cook till almost done.  Add the powders and red chilly flakes and stir for a minute. Add salt and cook again till the potato is soft (if boiled potato is used the powders can be added immediately after step 3). Add jaggery and mix.

5. Add methi leaves, stir and cook covered for 2 minutes.  Mix well.