Aloo Methi Quick & Simple Recipe

Aloo methi recipe has a lot of flavor and bitterness of methi (fenugreek) leaves combined with the earthy flavor and taste of potatoes. it is less spiced and a Semi-dry vegetable sabzi.
To make this aloo methi r we need simple ingredients and the results are simply superb. It can be served with roti, jeera rice, ghee rice, plain rice.

3.5 to 4 cups tightly packed methi leaves (fenugreek leaves), chopped 250 grams potatoes or about 3 to 4 medium size potatoes (aloo) or 12 to 15 baby potatoes 1 to 2 green chilies (hari mirch), chopped or ¼ to ½ teaspoon red chili powder (lal mirch powder
1.5 to 2 tablespoons butter or mustard oil or any vegetable oil 1 pinch asafoetida (hing) rock salt or regular salt as required
in a kadai or pan, heat up the butter or oil. add the potatoes first. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges. add the chopped green chilies and asafoetida. stir. if you don't have green chilies, then just add about ¼ to ½ tsp of red chili powder. now add the chopped methi/fenugreek leaves. stir very well.
add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered. the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more. you should see the methi leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish. if you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery. when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or rice-dal combo.