Alu Methi ( Potatoes with fresh fenugreek leaves )

The winter is here in Baroda & the vegetable market is flooded with lovely fresh winter vegetables. There are wonderful red Delhi- carrots, fresh green peas, then these awesomely large & purply baigans ( aubergines ), tender french beans etc, etc.................

& of course get all the leafy greens like the spinach & fenugreek leaves that you do not get here in other seasons ,as the weather is too hot . With so many choices in the market i find it difficult to decide what to make these days !!!Today I decided to use up the methi leaves while they were still very fresh with a few potatoes thrown in.

This is a fairly simple dish & completely adaptable to each family's preferences. For example, my recipe does not include onions or tomatoes. Neither does it add any extra masalas like garam masala or dhania powder. But these can be easily added to give the flavour you prefer.
I have used fresh methi leaves, but you can use dried kasuri methi instead, if you are so inclined.

Ingredients

potatoes - 4 medium sized, washed, peeled & diced
methi leaves - 1 large bunch ( 2 cups ), washed & chopped
turmeric powder - 1/8 tsp
chilli powder - 1/4 tsp
salt to taste
oil - 2 tbsp

Method

1. Heat the oil in a kadhai. Add the potatoes & the chopped methi leaves. Sprinkle the turmeric powder & salt over it & mix. Cook over low - medium flame , gently stirring every now & then.
2. When the potatoes are done (about 10 minutes ), add the chilli powder & cook for another 3-4 minutes.
3. Serve hot.

P.S - If you are using kasuri methi ( dried fenugreek leaves ) instead of fresh ones. use about 2-3 tbsp of it.