Dry Potato and Fenugreek Curry (Aloo methi sabzi)

Ingredients

• 4 (boiled / baked) potatoes without skin
• 5 tomatoes
• 1 more tomato
• small handful of cilantro
• 1 green chili
• 3/4 cup of dry fenugreek leaves (kasoori methi)
• 1/2 cup water
• optional - add ginger and garlic paste

Spices

• 2 tsp coriander
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 2 tsp curry powder
• 1/4 tsp cumin seeds
• 1/2 tsp salt
• 1 pinch of asafetida (hing)

Steps

1. chop 5 tomatoes, and potatoes, green chili, and cilantro
2. slice the other tomato into pieces
3. add cumin seeds, let them pop and change color
4. add diced tomatoes and stir for a few minutes (optionally you can add ginger and garlic paste here)
5. add the remaining spices, and cook them down to a paste (5 minutes or more), mash the mix so that it mixes well
6. add water and dried fenugreek leaves, stir in and cook down for a bit
7. add the potatoes, green chilies, and the sliced tomatoes and stir it all together, be careful here not to mash the potatoes/tomatoes
8. cook down for a few minutes, and then add cilantro (mix it in)

Serve with rice or roti, etc.