6 Medium sized Potatoes (Peel and Cut into small squares)
A small Bunch of Fresh Methi (fenugreek leaves)
3-4 Tbs. Oil
½ Tsp. Turmeric Powder
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1/4 Tsp Asafoetida Powder
1-2 Tsp. Sambhar Powder
1-2 Tsp. Salt
Aloo Methi Curry
Preparation of the Aloo (Potato) Methi Curry
Microwave the potatoes in a bowl with one tablespoon of water for 10 minutes.
Heat the oil in the pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, turmeric powder and the asafoetida powder.
When the urad dal turns light golden brown, add the freshly chopped methi leaves.
Saute for a couple of minutes.
Add the cooked potatoes, sambar powder and fry for about 5 minutes till it turns a little crispy.
The curry is now ready to be served
Note: The potatoes can be pressure cooked as well if you wish
Serving Suggestions: This curry can be eaten with rotis or rice