Aloo methi with a twist..

No, you don't need to buy the fresh methi (fenugreek) leaves, have the maid clean it the day before, chop, cut blah blah..

You can use Kasoori methi out of a packet or if you have enough help in the kitchen or are enthusiastic enough .. make your own kasoori methi. So the recipe, here goes...

Potatoes: 5-6 medium size

Dried methi or kasoori methi: 2-3 tablespoons

For tempering

Methi seeds: 1 teaspoon

Whole cumin seeds: 2 teaspoons

Green chillies: 2-3 nos

Garlic cloves: 5-6 nos.

Boil potatoes in the pressure cooker till done. While the potatoes are boiling, soak kasoori methi in a cup of water.

One the potatoes are done, peel and chop into small peices.

Crush the garlic cloves and green chillies with a mortar and pestle or the back of a large knife together.

Heat oil in a kadai or frying pan and temper with whole cumin seeds, methi seeds and a pinch of hing (asofetedia).

When the seeds start spluttering, put in the crushed green chillies and garlic cloves. saute for a couple of minutes.

Put in the potatoes and give them a good stir in the kadai or frying pan.

Now, squeeze out the methi from the water and sprinkle it on the potatoes and mix well.

Saute for a 4-5 mins more and then remove from heat and serve hot with chapattis and hot yellow dal.

Comfort food.. yummm!!!

Homemade kasoori methi in a jiffy..

Wash a bunch of methi leaves well so that all the mud etc is cleaned out well.

Pluck the leaves off the stem and place them on a dry kitchen towel to wipe off the water as far as possible.

Flatten the leaves on a plate in a single layer and put it in the microwave for a minute.take the plate out, stir the leaves and put it back for another minute or so till the leaves are completely dried out.

Store the dried leaves in a airtight glass bottle and use as and when required.