Aloo Methi (Potatoes and Fenugreek Greens) © ejmorris 2006
Note that this recipe does not call for any chilies. This is because we generally serve it with a very hot fish curry and like to have the contrast. Also, if you do not have access to fresh methi, you can substitute spinach or mustard greens.

Ingredients Preparation
  1. Clean methi well and discard the thick tough stems.
  2. Coarsely chop onion, ginger and garlic.
  3. Coarsely chop fresh methi.
  4. Medium slice potatoes about ¼ inch thick.
  5. Place wok on medium high stove and heat the mustard oil until just about smoking.
  6. Add the cumin and mustard seeds and wait 5 or 10 seconds until they begin to pop.
  7. Add turmeric and fenugreek powder followed *immediately* by the onion, ginger and garlic. Fry for a few minutes until the edges begin to color.
  8. Add the potatoes and stirring occasionally, cook covered until they are almost done.
  9. Add the fresh methi and cook uncovered until tender.

Serve with Bengali fish curry, steamed rice or Indian bread.

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