Aloo-methi - (Potatoes and fenugreek leaves)

I just grabbed a huge bunch of very fresh methi leaves as soon as I saw them. have very fond memories of my mom preparing the same. They were so fresh, that even the stalks were very tender. So I decided to chop the leaves along with the stalk and add it to the preparation.

Fenugreek/methi leaves - a bunch (finely cut )
Potatoes - 2 medium (peeled and cut into cubes)
Onion- 1 (cut into cubes)
Dried red chillies - 2
Chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tsp (can use more or less according to choice)

Take the peeled and cubed potatoes into a thick bottom vessel, add some water (enough to level with the potatoes in it. Add the chilly powder and turmeric powder. Once the water boils, lower the flame to medium and let the potatoes cook through and the water almost disappears. (You may use a pressure cooker to cook the potatoes too)

Now, in a wok, heat oil. (I added some mustard seeds to temper)add the onions and the red chillies (can use chilli flakes for more heat , or can just crush the whole chillies too)Add the potatoes and stir to coat the oil. now put the methi leaves,add salt to taste, put the lid on and wait till the leaves change colour. Slowly mix till the leaves and potatoes are mixed. If so desired, the potatoes can be lightly fried with more oil before adding the methi leaves.

The aroma of methi leaves cooking is out of the world. Superb with just rice, curd and some tener mango pickles...Yum!