Aloo Methi Subzi / Potato Fenugreek Stir Fry

I was wondering what to do with a bunch of methi leaves which were lying in my fridge. I thought of simply making this subzi. Though I don't like methi due to its bitter taste, I made this dish for my family. Yea, they liked it to a certain extent, but mainly due to it's nutritional value. I will not say that this is a super dish, but yes, this is very easy to cook and is full of nutrition.
Fenugreek has been used since centuries to purify blood and to improve blood circulation. This is a healthy recipe and is must try.

The Valentine's Day is approaching and Pari of Foodelicious and CupoNation have announced a wonderful event and a giveaway. Friends do participate by clicking on Pari's link above.




Ingredients:
2 big potatoes / aloo chopped into pieces
1 finely chopped onion
1 bunch fenugreek / methi leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilly powder
1/2 tsp turmeric powder
2 tablespoon oil
Salt to taste



Procedure:
Boil the chopped potatoes in a pressure cooker for 2 whistles. Alternatively, you can microwave it for 8-10 Min's.

In a Kadai/wok, add oil. When the oil heats, add mustard seeds. When the mustard seeds flutter, add cumin seeds.
After they temper, add onion. When onion turns golden/pinkish add the chopped boiled potato pieces.
Add the chilly and turmeric powder and mix well.
Now add the chopped methi leaves and mix properly.
When the methi leaves get wilted add salt to taste and stir.

Serve with rice or chapatis.