How to make Aloo Methi:

• Firstly, remove the methi/fenugreek leaves from the stem and discard the stem.
• Secondly, chop and Wash the methi leaves properly 2-3 times.
• Strain all the water with the help of a sieve.
• This process takes a good amount of time, and I prepare a large batch of methi at once and store it in the fridge.
• Now chop and wash the potatoes.
• Heat mustard oil in a wok/Kadai. When the oil is hot enough, add asafoetida to it.
• Additionally, add cumin seeds and let them splutter for a few seconds.
• Further, add coriander powder, turmeric powder, red chili powder, grated ginger, and chopped green chilies.
• Saute the spices for a few seconds.
• After sauteing the masala, add chopped potatoes and mix well.
• Saute for another minute.
• After that, add chopped methi/fenugreek, and 1 tsp of salt into it.
• Mix all the ingredients well.
• Now cover it with a lid and cook on low flame for another 8-10 minutes or until potato methi is cooked completely.
• Keep stirring this methi aloo ki sabji in between.
• Later if you see any extra water in the aloo methi sabzi, then cook on high flame for a few seconds until all the water is dried up and stir in between.
• Further, Add garam masala, and amchur powder (dry mango powder) to the methi ki sabji.
• Cook this methi aloo Sabji for about a minute and keep stirring in between.
• Now switch off the flame.
• Finally, hot and yummy Dry Aloo Methi Sabzi is ready to be served. This Sukhi methi aloo sabji can be served as a side dish with any Indian flatbread along with curry vegetables or any lentils for lunch or dinner.