Spicy Aloo Methi

Spicy Aloo Methi :

(All ingredients are underlined)

Take 2 medium size potatoes peeled and cut into small 1" cubes. Take 2 cups methi leaves (fenugreek leaves), thoroughly washed and chopped. In a pan, heat 2 tsp oil and add 1/2 tsp cumin seeds, a pinch of asfoetida (hing), and 1/2 tsp turmeric powder. Add the chopped potatoes and stir fry till the potatoes turn little brownish on the outside. Cover and let cook on a low flame till 80% done. Now add the chopped methi leaves. Add salt to taste, 1 tsp sabzi masala or 1/2 tsp chaat masala, 1/2 tsp red chili powder. Cover and let cook for another minute to cook the methi leaves. Now reduce the heat to low and cook uncovered for 2 more minutes, till most of the moisture is gone. Serve hot with roti/chapati.