Firstly remove the leaves from the stems of the methi. Then rinse the leaves thoroughly in running water.
Now chop the fenugreek leaves. Then rinse, peel and chop the potatoes into small cubes or squares.
In a kadhai, heat up the oil. add the groundnut, chilli, potatoes first.
saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.add the asafoetida and chopped tomatoes stir it.add red chilli powder and haldi.and mix well.
Now add the chopped meth stir very well.add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.
the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.
Once all the water has dried up. Some oil should release from the sabzi. There should be no moisture in this dish.
When the aloo methi is done, add some more butter and mix it with the veggies. serve the aloo methi ki sabzi with parathas, rotis or rice-dal.
