For this sabji I prefer to use boiled aloo (potato) as it reduces the cooking time (Fenugreek doesn’t take much time to cook like other green leafy veggies). Moreover boiled aloo gives a nice texture to the sabji binding the onion-tomato masala nicely. Ingredients: 2 medium sized potatoes boiled, peeled & chopped into cubes 1 bunch of Fenugreek (methi), separate the leaves from the stem, use leaves only (around a cup & half) 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon green chili paste 1 medium sized onion finely chopped 2 medium sized tomatoes finely chopped 1 teaspoon cumin seeds (zeera) salt to taste 1 tablespoon oil for cooking Masala: 1 teaspoon red chili powder ½ tablespoon coriander powder 1 teaspoon dry mango powder (Amchur) ½ teaspoon garam masala Method:
In a pan heat some oil, once hot add the cumin seeds. When they splutter add the onions & saute. Once the onions are translucent pink add the ginger, garlic & green chili paste. Saute again for min or till the garlic aroma disappears. Now add the tomatoes, mix & cook covered for 5 mins or till the tomatoes turn soft. Add all the ingredients listed under Masala along with salt. Mix & saute for 2 more mins. Once the mixture is well combined it will start giving out some oil from the sides. Thats the indication to add the Fenugreek (methi) leaves. Add a pinch of sugar, saute & cook till fenugreek leaves are cooked. Finally add the potatoes, mix well so that the potatoes get well incorporate with the fenugreek & masala. Cover & cook for 5 more minutes.
Tip: if you are using raw potato instead of boiled, add it to the masala before adding fenugreek leaves. When the potato is ¾ cooked then add the fenugreek leaves & cook till both are done.
