Aloo Methi Sabji / Saag

I am sure everyone likes potatoes.  We do too.  I like to cook potato with a combination of different vegetables, especially fresh greens.  Aloo (Potato) Methi (Fenugreek) is one of our favorites with soft phulka.

Ingredients:
Potato - 1 big
Onion - 1 medium
Methi/Fenugreek Leaves - a bunch
Cilantro/Coriander Leaves - 1/2 cup
Green Chillies - 5
Garlic - 4 big cloves
Tamarind or Aamchur or Chat Masala - 1/4 tsp
Turmeric/Haldi - 1/8 tsp
Oil - 2 tbsp
Salt

How to cook Aloo Methi Saag:

• Peel the potato skin and dice it into bite size pieces.  Place the diced potatoes in a bowl of water to avoid color change.  Finely chop onions, washed fenugreek and cilantro leaves.  Slit green chilies lengthwise and crush the garlic cloves.
• Heat 1 - 2 tbsp oil in a pan/skillet and add crushed garlic.  Sauté for few seconds and add chopped onions.  Sauté until onions turn soft.
• Add diced potatoes, slit green chilies and cook it covered.  Keep checking to avoid burning.  Add little water if required.
• After potatoes turn soft, add chopped fenugreek, turmeric, tamarind paste and salt. Cook it covered for another 5 minutes or until fenugreek wilts.  Turn off the heat and add chopped cilantro.
• Some people don't like fenugreek / methi because of its slight bitter taste.  Make sure you pick tender methi leaves which are not at all bitter.  Below is a picture of fresh tender methi leaves.

Serve healthy tasty Aloo Methi Sabji with roti or parathe.