Aloo Methi

Ingredients

Potatoes	3 large
onions	1 large
Tomatoes fresh or tin	2 large or half tin (200g)
Methi leaves frozen /fresh	1 cube/2 tbsp
Cumin seeds	1 ½ tsp
Dhania powder	½ tsp
Chilli powder	½ tsp
Garam masala( Kitchen king)	½ tsp
Turmeric powder	½  tsp
Ginger garlic paste	1 tsp each

Salt	According to the taste
Oil	1 tbsp

Method

1. Peel the skin and cut the potatoes into small cubes. Boil the potatoes until they are soft with just enough water (as this curry should not be too watery).
2. Finely chop the onions.
3. Defrost the methi leaves cube in the microwave for 2 minutes. Alternatively, if using fresh methi leaves, wash and chop them finely.
4. Heat oil in a pan and add cumin seeds. When it turns brown, add finely chopped onions, ginger/garlic paste and methi leaves and fry for 3 minutes. Add dhania powder, chilli powder, turmeric, kitchen king and fry for 2 minutes.
5. Now, add tomatoes and fry for a further 2-3 minutes. Add salt and boiled potatoes with whatever water is left. Mix well and keep stirring until the curry becomes thick.