Aloo Methi - Potato Fenugreek Hash Potato

This is a simple recipe for a subji (vegetable dish) from Punjab. An excellent side to any meal Indian or not.  May also be served with raita, dal, curry and any flat bread or sourdough breads.

Ingredients: 

• 4  cups of boiled potatoes unpeeled and cubed
• 6 Tbsp. dry fenugreek leaves
• 1  tsp. cumin seeds
• 1/4  tsp. asafoetida powder
• 2  tsp. coriander powder
• 1/2 tsp. turmeric
• 1  tbs. fresh ginger minced or 1 tsp. ginger paste
• 2  red chillies (optional)
• 2  green chillies finely chopped (optional)
• ½  tsp. each of turmeric 
• 4  tbs. ghee (clarified butter)
• salt to taste
• OR use 1.5 tbsp. of Ajika Subzi Spice Blend

Method:

• Heat ghee in a heavy-bottomed and fry cumin seeds and asafetida. 
• Add the rest of the spices and then the potato cubes, fenugreek leaves. 
• Season with salt. 
• Keep on stir frying the potatoes till they are well browned or have a golden hue.