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Aloo Methi 

Methi Aloo.jpg (1498650 bytes)

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This is a dry vegetable recipe. It is made of potatoes and Methi - green leafy vegetable. 

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)

Note: You can also use 1 bag of the ready frozen methi sold in Indian grocery stores in the freezer section. 

2-3 medium peeled and cut into small pieces potatoes
1 medium tomato, chopped
1-2 flakes of garlic, crushed
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds 
2-3 whole dry red chilies
2-3 tbsp vegetable oil

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.

Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

Add methi and cook on a medium flame till done and till water is fully absorbed.

Serve the aloo methi hot with Chapati or Paratha.

Note: As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.

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