Potatoes - 2 medium sized
Finely chopped onions - 2 medium sized
Fenugreek leaves (Methi leaves) -2 bunches
Green chillies - 2
Jeera (cumin seeds) - 1/2 tsp
Oil - 2 Tblsps
Fresh thick curds - 2 Tblsps
Tomato paste - 2 Tblsps
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 1/2 tsps
Garam masala powder - 1/2 tsp
Pressure cook potatoes or peel off the skin and cut the potato into cubes and keep in microwave bowl with water for 7-8 minutes in the microwave oven.
Slit green chillies length wise.
Wash and chop fenugreek leaves (methi leaves)
Heat oil in a kadai, add jeera (cumin seeds), slit green chillies and then chopped onion.
When it turns brown, add fenugreek leaves and fry for 1-2 minutes.
Now add turmeric powder, chilli powder, salt , and then curds.
Mix well and then add potato pieces.
Cook for 5-7 minutes, stirring in between.
Now add tomato paste, garam masala powder and cook till the gravy thickens.
The aloo methi sabzi is hot and ready.
Serve hot with chappathis.
You can also have it with rice if you wish.