2tablespoonsoiluse oil of choice, I used mustard oil
3-4mediumpotatoeschopped, around 400 grams
3cupspacked methi (fenugreek) leaves75 grams, chopped, may double this quantity of methi for stronger methi flavor
1/2teaspoonsaltor to taste
Heat 2 tablespoons of oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds.
Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color.
Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point.
Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.
Add the chopped methi leaves, turmeric and salt and stir.
Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster.
Serve aloo methi with roti or any bread of choice.
Double the quantity of methi leaves for stronger methi flavor.