Aloo Methi Sabzi

Another one of the simple super fast recipes to whip up is the Aloo Methi Sabzi or Potato - Methi Leaves Dry Stir fry. Goes very well with roti or with rice and plain yogurt.
There are days when I find I have couple of veggies that are neither here nor there in terms of quantity and the next grocery/ produce visit is almost round the corner. When I started cooking I often found myself not buying something because I have it at home and only to be stuck middle of the week in front of the fridge looking for some veggie that was not enough for the recipe I wanted it for.
Oh, how quickly we learn from our past follies!!! These days just before the next trip to the produce section is due I try to make sure I have used up all those one off veggies. So if you find yourself stuck with a potato or two and a handful of Methi leaves and wondering what to do or want to try something different and not go back to the baked potato trick ...this one might just be for you, and even if you are that perfectly stocked pantry type of gal/guy (I still have to hit that level of perfection!!) and just want to try something new you too are at the right place!



These are the amounts I used, Please feel free to add or reduce the quantities. Just remember Methi is a bitter leaf so you don't want to over do it.

Ingredients:
Potatoes - 2 medium sized, large cubes
Cherry Tomato - 3 - 4 sliced into halves (Thats right, remember the ones sitting in the back 'coz you are done with salads for the year)
Methi leaves - 1 cups
Chili Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1 pinch
Coriander powder - 1/3 tsp
Cumin Seeds - 1 tsp
Oil - 2 tsp
Salt to Taste

You can do this the normal way on top of the stove or speed it up like I did by microwaving the potatoes. Thats the only thing here that is going to take time.
So now let's speed this up. Put the cubed potatoes in glass bowl with enough water to cover and salt. Move it to the microwave and let it go for 5 to 6 minutes. While that is cooking heat your pan on low. Wash Methi leaves, and remove excess water. Slice the cherry tomatoes. Once the pan is hot add oil followed by Cumin seeds. Then add the cherry tomatoes and the Methi leaves. Make sure that the stove is still on very low heat. Fry for 2-3 minutes and add the chili powder, cumin powder, coriander powder and turmeric powder. Stir for another minute and then strain and add the potatoes that are now done. Mix well. Now increase the heat to low-medium and almost fry the potatoes until you see it slightly browning. You might want to check the salt, I did not need to add any more. Remove from heat, serve hot. The potatoes would be soft yet crunchy.