Methi Aloo - Fenugreek leaves with potatoes - Gluten Free

Ingredients:

1. Fresh fenugreek leaves( Methi)- 3 Bundles.
2. Potatoes - 2 large.
3. Oil - 1 Tablespoon
4. Salt - 1  teaspoon or according to taste.
5. Tumeric- 1/4 teaspoon
6. Red chilli powder- 1/2 teaspoon( I use Degi mirch . It is mild and has nice color.)
7. Serrano pepper- 1  cut in small pieces.( optional)

Method:

1. Pluck all the leaves from the stem. Put the leaves in a colander and wash it thoroughly under running water in the kitchen sink. Leave the leaves in the colander so that all the excess water dries away.  let it dry for 2 hours before you finely chop the fenugreek leaves.
2. Peel the potatoes and cut them in 1/2 inch cubes.Wash them and keep aside.
3.  Heat a pan and add oil. When the oil gets hot ,add potatoes and let it saute till it gets a light golden color. Now add the chopped methi and mix it very lightly with potatoes. Turn the heat  medium high and let it cook for 3 -4 minutes till all the methi wilts. Now add tumeric, green serrano pepper, and red chilli powder. Let it cook for 2- 3 minutes.
4. Methi would  reduce tremendously. Now add salt.  Cook for a minute and methi aloo is ready to serve.

Note:

1. Although the ingredients are very simple and technique is super easy, sometimes you  might end up in mushy methi aloo if the moisture from methi is not taken out properly.
2. Do not cover the pan at any point in cooking.
3. Adding salt at the end will help us estimate the final dish size as methi reduces after cooking. Another benfit is that we are removing moisture in steps. First we remove moisture from potatoes by frying them , then adding methi and cooking it  without lid on and finally addind salt. This will give us crisp methi aloo as opposed to mushy ones.
4. It is a quick recipe but needs attention at every step .