Fenugreek Potato Curry/Aloo Methi Sabji

Yield: 4 Serving

Ingredients:

   Fenugreek Leave/Methi            a Big Bunch (1 kg)
   Potato/Aloo                              1 Big (Peeled ,Cut into cubes and keep in water)
   Green Chili                               2 (Finely chopped)
   Garlic                                        3-4 Cloves(Chopped)
   Onion                                       1 Medium (Finely chopped)
   Cumin Seed                              1/2 Teaspoon
   Turmeric Powder                      1/4 Teaspoon
   Canola Oil                                2 Teaspoon
   Salt                                           as per taste

Direction:

Take leaves of Fenugreek separated from the stem and clean it with water.Keep washed leaves on absorbent paper to reduce water from the leaves. Removing water from leave is important as we are making dry curry and water content in leaves may bring curry as messy. Chopped the fenugreek leave finely.

Heat oil in the wok and once start smoke add cumin seed.As cumin seeds start splutter add green chili, garlic. Cook for a minute and add onion and potato.Mix it well and cover the lid for 4-10 minutes until it gets cooked.Stir in between and check if potato won't stick to the bottom of the wok.

Now as the potato cooked and onion turns translucent add turmeric powder and mix well.Add fenugreek Leaves, salt and now don't cover lid as it may leave water .Cook for another 5-10 minutes until it get cook and looks .

Serve hot Fenugreek Potato Curry with Phulka/Chapati.