This is aloo methi with dill. Lots of green leaves, very healthy. If you want to shorten cooking process, boil potatoes in cooker first and then add. There is very little chilli in this, so it doesn't kill the taste of the other ingredients. Goes very well with chapathis, also with rice.
You can make this dry subji, the moong dal recipe I posted above this, and make chapthis and/or rice, probably some curds too - and you have a complete meal.
Ingredients
250 gms, potatoes, preferably new (you can use those baby potatoes too for this)
3/4 cup fenugreek leaves (methi leaves)
salt
3 tablespoons oil
2 garlic cloves, chopped
1 green chilli, chopped
1/8 teaspoon turmeric powder
4 stalks of fresh dill, chopped (sabbajgi, those thin needle-like leaves)
1 tablespoon chopped coriander
Procedure
If not using new potatoes, peel and cut into bite-sized pieces. New potatoes can be left whole with the skins on.
Soak the fenugreek leaves in a bowl of water with a pinch of salt for 30 mins. This will remove the slightly bitter taste. Then drain and chop.
Heat the oil in a large frying pan or wok. Add the garlic and chilli. After a few seconds add the fenugreek leaves and fry for a minute.
Add the potatoes, turmeric powder and salt to taste and stir-fry for 2 minutes, then add the dill and coriander leaves.
Cover, reduce the heat to very low and leave to cook for 15 mins or until the potatoes are done. If necessary sprinkle just a little water.
From: '50 Great Curries of India', Camellia Punjabi, Rupa Books (2006)
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