Aaloo Methi

     Aaloo (potato) is the store house of many vitamins & minerals, though it is best known as a carbohydrate rich food.Its more widely used in northern parts of India. When combined with fenugreek leaves (Methi) its nutritious value increases. I always wanted to try it, but was not sure about the taste.(as methi is somewhat bitter in taste). But after preparing it I became a fan of Methi leaves. I want to try more recipes with this great leaves.

 Potatoes - 2 Big
Onion - 1 chopped
Tomatoes - 2 small, chopped
Methi leaves - 1 bunch, chopped
Green chillies - 2 chopped
Ginger garlic paste - 1 Tbsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Madras curry powder - 1/2tsp
Garam masala powder - 1/2 tsp
Jeera - 1 tsp

   METHOD
           Boil the potatoes with enough salt. Drain and keep the potatoes & water separately. In a heavy bottomed skillet heat oil. When the oil is hot add jeera and let it splutter. Now add the chopped onions & when it turns translucent add ginger garlic paste & green chillies.Saute for a while.Throw in the tomatoes. Now add the methi leaves and saute till the raw smell goes & a nice aroma comes. Add a little salt, careful not to add too much as the potatoes already has salt. Put in the potatoes and fry for  a while. Add all the spices and mix thoroughly. Add enough water so that the curry gets a thick gravy. Cover &simmer for about 5-10 minutes. The curry can be served with rice, roti or naan. If its made thick it can be used to make bread sandwiches also..