Aloo methi sabji

Here is a recipe with methi and aloo that goes really well with chapatis or as a side with rice and dal n best of all it can be prepared in a jiffy. I got this recipe from one of my friends and made this yesterday for the first time. It turned out really well. The slightly bitter methi taste goes well with the crispiness of the potatoes.

Ingredients:

2 medium potatoes, boiled (peeling optional) and cubed

2 cups methi,washed and chopped

2 tsp oil

Salt to taste

For tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 tsp urad dal

1/4 tsp asafoetida powder

1 tsp red chilli powder

1 tsp freshly ground black pepper

Process:

Heat 1 tsp oil in a pan and add the chopped methi to it. Stir fry on high heat until it has wilted and then remove from the heat and keep aside. In another pan, heat the remaining 1 tsp of oil and add the tempering ingredients. Then put in the boiled and cubed potatoes and stir carefully at regular intervals to mix the ingredients taking care not to break the potatoes. Add salt to taste. Let the potatoes fry over medium heat until they begin to crisp a little. Add some oil to the pan if required. When the potatoes are done to your liking add the methi and mix in carefully. Serve hot with chapaties or as a side dish with rice.