I was first introduced to Aloo Methi when I was about 10 or so. My eldest cousin married into a North Indian family and when we visited her, she served us this with hot phulkas. Fortunately, she warned me that it might be a little bitter. I guess I was prepared for the worst. As it turned out, I ended up loving this dish. I make it at least 1-2 times a month when fresh fenugreek leaves are in season.
3 Potatoes, boiled, peeled and diced
1 cup Fenugreek leaves, chopped
1 tsp Oil
1 tsp Cumin Seeds
1/4 tsp Asafoetida
1 tsp Chilli Powder
Salt to taste
Heat the oil in a kadhai. Add the cumin seeds and the asafetida. When the cumin crackles, add the fenugreek leaves and sauté for a minute or so. Add the salt and chilli powder and cook for another minute. Add the diced potatoes and mix well. Cover and cook for 5-7 minutes.
This is one of those “perfect sides” with rice and dal or rotis.