Charishma's Methi Aloo Ki Sabzi

Charishma_Ramchandani's Note:

I came up with this recipe this morning and we cooked it for lunch. It turned out fabulous. I am still, hours later, reminiscing the fantastic taste of this dish. Try it and you will like it too. Enjoy!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
• 2 potatoes, washed, peeled, cubed and boiled
• 1 teaspoon salt
• water, as is required to make gravy
• 1/2 tablespoon coriander powder
• 1/2 teaspoon red chili powder

For seasoning

• 1 tablespoon basil oil
• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 1 inch cinnamon stick
• 3 cloves
• 3 cardamoms
• 1 teaspoon fennel seed (saunf)
• 2 bay leaves
• 5 onions, out of which three should be stir fried and two should be used for paste
• 1 inch piece ginger, chopped

For the masala paste

• hing, to taste
• tomato, three numbers, chopped
• 4 garlic cloves, chopped

Directions:

1. Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
2. Heat oil in a pot.
3. Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
4. Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
5. Once they stop crackling, add the prepared masala paste and stir well.
6. Cook till the oil separates from the masala.
7. Add the chopped fenugreek leaves and boiled potatoes.
8. Mix well, then fold in salt to taste.
9. Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
10. Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
11. We enjoyed this with roasted pappadams.