Aloo methi (potatoes and fenugreek)

This is very simple and healthy Indian dry curry or sabji. The literal translation is potatoes and fenugreek leaves and since fenugreek leaves  (like most green leafy vegetables) are full of health benefits  and have the added advantage assisting lactating mothers, I try and have it at least a couple of times each month.

Ingredients
6-8 medium sized potatoes
1 large bunch of fenugreek leaves (you can also use a bag of frozen fenugreek leaves, which is what I have done in this instance)
1 onion
3 garlic cloves
1 inch piece of ginger
1 green chilli
salt and chilli powder to taste
1/2 teaspoon of turmeric
oil for cooking

Method

Peel the potatoes and cut them into cubes. If using fresh methi (fenugreek leaves), pick out the leaves and wash them well. I generally grow the fenugreek in my veggie patch (weather and season permitting) as it is hard to find in Melbourne, but also keep a couple of frozen bags in the freezer, which can be found in most Indian grocers.

Finely chop the onion, chilli, garlic and ginger. In a wok, add about two tablespoons of oil and add the onions, ginger, chilli and garlic. Fry for 3-5 minutes until the onions are translucent and add the potatoes. Fry for two minutes on high heat stirring to ensure all the potatoes are coated in the oil. Cover and cook for 10-15 minutes on a low heat. Once the potatoes are semi cooked, add the salt, chilli powder and turmeric, followed by the frozen methi ( if using fresh, you will need to add it sooner). Stir and cook covered on a low heat for a further 5-7 minutes.

Serve warm, it is best enjoyed with flat bread