Aloo Methi

Now, who doesn't love potatoes? They are so versatile that you can add them to pretty much any dish with amazing results.

Aloo Methi is one of my favorite dishes. It's easy to make and tastes good with both Rotis and Rice. I grind the masala so it blends nicely with the Aloo and the Methi. This is an extra step that takes a bit longer, but does add to the flavor a lot.

Ingredients

• 3 Potatoes, boiled and cut into 1 inch pieces
• Methi, 2 small bunches, boiled and drained
• 1 big Onion, roughly chopped
• 4-5 Green Chillies, slit
• 2 Tomatoes, roughly chopped
• 4 cloves
• 1-inch Cinnamon
• 3 Cardamoms, peeled
• 1/4 bunch Cilantro
• 3 cloves Garlic, roughly chopped
• 1-inch piece Ginger, roughly chopped
• 1 tsp Garam Masala
• 1 tsp Dhania-Jeera powder
• 1 tsp Red Chilli Powder
• 2 tbsp Canola Oil
  
• Salt to taste
• 1 tsp Jeera
• 1 pinch Turmeric
  

Method

• Boil the potatoes and chop them into 1-inch pieces and set aside.
• Finely chop the methi (or buy frozen, finely chopped methi). Bring a pot of water to boil, add salt and transfer the chopped methi to the pot and boil for about 7-8 minutes. Drain and set aside.
  
• Save about a cup of methi water.
  
• Now, heat the oil in a pan, add jeera, turmeric, cardamom, cloves and cinnamon.
  
• Add the coarsely chopped onions, garlic, ginger and green chillies.
• Reduce the heat and saute for a few minutes until the onions are soft and translucent.
• Add the tomatoes and cilantro and saute for a few more minutes until the tomatoes are tender.
• Now add the dhania-jeera powder, garam masala powder, red chilli powder and mix well.
  
• Let cool for a few minutes.
• Grind this masala coarsely in a food processor and transfer it back into the pan.
• Add the boiled potatoes and the methi to it.
• Add about 1/2 cup of the methi water and boil on low heat for a few minutes.
  
• Serve hot with rotis or rice.