Aloo methi/Potato Fenugreek Curry

Aloo methi is such a easy and a go to side dish which you can make in 20-25 minutes. Recently I had my cousin and her family visiting us from NY and this dish was on the menu and everyone liked it.

Ingredients
3 potatoes, peeled and cut into small pieces
1 big fresh fenugreek (methi) leaves bunch (use only leaves, wash thoroughly and chop it roughly)
4-5 finely chopped green chilies (adjust as per taste)
2 tsp coriander/dhania powder
1/2 tsp turmeric powder/haldi
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds
1/4 tsp asafoetida (hing)
4 tbsp oil
Salt to taste
White sesame seeds (2 tbsp for garnish, optional)

How I Prepare

1. Heat oil in a pan, add hing, mustard seeds and cumin seeds. Allow mustard seeds to crackle. Add green chilies and potatoes and stir-fry for about 5 minutes.
2. Add turmeric powder, coriander powder and salt. Cook covered for 5 minutes on a medium flame. The potatoes should be 3/4 cooked by now.
3. Add fenugreek leaves and mix everything nicely and allow to cook for 5 more minutes on low flame.
4. Add sesame seeds and serve hot with roti's.

Note:
1. If you don't like the bitter taste of methi leaves, then soak it in salt water for 10-15 minutes and then squeeze the water out and use the leaves.
3. Also increase or decrease the quantity of methi leaves as per your taste