Wash and rinse the fenugreek (methi) and pick the leaves from the stem. Coarsely chop the leaves.
1 Bunch (250 gm) Methi/ Fenugreek Leaves
Wash, peel and dice the potatoes into cubes.
3 Medium Sized Potatoes
Heat oil in a pan. Add 1 teaspoon jeera (cumin seeds) and roast them. Then add the diced potatoes and green chilies to the pan.
1 Teaspoon Jeera (Cumin Seeds), 2 Green Chillies
Shallow fry the potatoes for 3-4 minutes, then add turmeric powder (haldi), red chilli powder and salt.
1/2 Teaspoon Haldi (Turmeric Powder), 3/4 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste
Mix to coat the potatoes in spices and cook them for 5 minutes stirring occasionally.
The add the chopped methi leaves to the pan.
Stir for around 3-4 minutes as the methi leaves will start leaving water.
Cover the pan with a lid for 5-10 minutes till the potatoes are soft & cooked and the water from the methi leaves has dried out. Stir occasionally.
Aloo Methi Sabzi is ready. Serve it hot with any Indian Bread like roti, chapati or puri and curd.