Potato, Fenugreek Greens And Spinach Curry/Aloo Methi Palak Subzi

• 1 potato Aloo/, cooked half way through in a microwave, skinned and cubed
• 1 bunch methi leaves washed, separated from the stems
• 2 spinach bunchs Palak/, washed well, chopped up
• 1/2 teaspoon haldi powder-
• 1/2 teaspoon garlic
• 1 teaspoon ginger
• 1/2 teaspoon asafoetida
• 1/2 teaspoon chilli powder
• 2 green chillies chopped
• 1 onions chopped fine
• 1 teaspoon kasuri methi Dried Methi leaves-
• salt
• oil

1. Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.
2. Add chopped onions and green chillies and saute well.
3. Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.
4. Add the fresh methi and spinach leaves and a little oil.
5. There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.
6. Stir fry on low fire until all the liquid has evaporated.

aloo, methi leaves washed, bunchs palak, haldi powder, garlic, ginger, asafoetida, chilli powder, green chillies, onions, kasuri methi, salt, oil

Taken from www.yummly.com/recipe/Potato_-Fenugreek-Greens-and-Spinach-Curry_aloo-Methi-Palak-Subzi-1670712 (may not work)