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Aloo Methi

• 3.5 to 4 cups tightly packed methi leaves (fenugreek leaves), chopped
• 250 grams potatoes or about 3 to 4 medium size potatoes or 12 to 15 baby     potatoes
• 1 to 2 green chilie s , chopped or ¼ to ½ teaspoon red chili powder
• 1.5 to 2 tablespoons of Puvi Cold pressed Sesame Oil
• 1 pinch asafoetida (hing)
• rock salt or regular salt as required

• Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the   leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them
• Now chop the fenugreek leaves. You could do this with a knife or chop them in a   food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
• Rinse, peel and chop the potatoes into small cubes or squares.

Making aloo methi:
• In a kadai or pan, heat up the Puvi Sesame Oil Add the potatoes first  Saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
• Add the chopped green chilies and asafoetida. Stir. If you don't have green     chilies, then just add about ¼ to ½ tsp of red chili powder.
• Now add the chopped methi/fenugreek leaves. Stir very well.
• Add salt. Give a nice stir and let the methi leaves cook on a medium flame uncovered.
• The methi will start to leave water. Lower the flame and cook the leaves for 5-6 minutes more.
• You should see the methi leaves wilted and cooked completely. The liquids should dry up. Continue to saute for 2 to 3 minutes more once all the water has dried up. Some oil should be released from the sabzi. 
• If you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. When the veggies are done and if there is any water left, then dry the water. The end dish should be dry and not watery.
• When the aloo methi is done, you could add some more butter and mix it with the veggies. Serve the aloo methi ki sabji with parathas, rotis or rice-dal combo.

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