|"Palak Methi Aloo ke Subzi"|
|Methi and Palak leaves|
Palak (spinach) - 1 bunch
Methi (feenugreek leaves) - 1 bunch
Sova / soa /shepu (Dill ) - 1/2 cup
Aloo (potato), pealed and cubed - 2 medium
Garlic, minced - 3-4 cloves (fat ones)
Green chilli - 2
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Salt to taste
Oil - 2 tablespoon
Clean wash and chop the methi and palak leaves.
Peal wash and cut the potatoes into bite size cubes (approximately 1 inch)
Heat oil in a kadhai, add the minced garlic, fry for a minute or so and once it starts to change colour add the cubed potatoes and fry for 2 minutes.
Add the coriander powder, turmeric powder and asafoetida and fry for 2 minutes, add one fourth cup of water,bring it to a boil, turn the flame to low cover and cook until the potatoes are 80% done.
Serve hot along with roti, paratha or as a side dish with dal chawal.
You could try making this with Baby potatoes, use around 8-10 of them, it really tastes good I have used regular medium potatoes as baby potatoes were not available.
Also you could add a handful of fresh or frozen peas to make a variation of this dish.
However in North Indian we love to incorporate green peas in almost every dish during the winter months as they are not only available in abundance but also add flavor :).Trust me the best of frozen peas cant match the taste of fresh peas.