Methi aloo subzi (Fenugreek leaves and potato subzi)

When potatoes are harvested, you end up having a lot of baby potatoes. Baby potatoes taste very nice when cooked along with methi (Fenugreek leaves or cilantro or in tomato gravy). In markets also, you get small potatoes and children love to eat this kind of food.

As mentioned in another post, methi seeds and leaves are very healthy and prescribed by many nutritionists. So, here is a combination of potatoes and methi leaves. Peeling the potatoes is optional.
If home grown it is better not to peel the potatoes.

Ingredients:

•      15 to 20 Baby potatoes
•      2 Cups methi leaves (chopped)
•      3 Tsp. Oil
•      1 Tsp. Jeera seeds
•      1 Tsp. garam masala
•      1 Tsp. chile powder
•      1/4 Tsp. turmeric powder
•      Salt to taste

Directions:

1.      Wash and cook potatoes.
2.      Peel the potatoes if preferred. If very small potatoes are used, you may avoid peeling.
3.      Wash and cut methi.
4.      Heat oil in a pan.
5.      Add jeera seeds and stir for a minute.
6.      Add cooked potatoes and mix well.
7.      Add chopped methi leaves. Keep stirring.
8.      Add turmeric powder, salt and chile powder.
9.      Stir well.
10.      Sprinkle a few drops of water, cover and cook.
11.      Keep stirring in between.
12.      When the leaves are well cooked, add garam masala.
13.      Stir well for a few minutes.
14.      Serve with rice or chapattis.