Methi Aloo - Fenugreek With Potatoes

Ingredients (Serves 2-3)

3 cups methi (fenugreek leaves)
3-4 tbsp pure mustard oil (mustard oil adds a authentic flavor but olive/canola oil can be used)
heaped 1/4 tsp methi dana (fenugreek seeds)
1/4 tsp cumin seeds
1/8 tsp hing powder (asafoetida)
2 garlic cloves, finely chopped
1-2 whole dried kashmiri chilies
1/4 tsp red chilli powder (or cayenne)
scant pinch of turmeric powder
1/4 tsp amchoor (dry mango powder)
2-3 stalks fresh dill leaves, chopped (about 2 tbsp) (Optional can be skipped)
2 medium potatoes, boiled, peeled and cubes ( or 7-8 baby potatoes)
Salt

Method

Pick up the tender shoots and leaves from the long, hard methi stems. Wash the leaves under running water to remove all the dirt. 
On a clean kitchen towel, spread the washed methi to completely air dry for 30-45 minutes. 
If you are in a hurry, use paper towel to absorb all the moisture. 
Ensure that the leaves are totally dry once you are ready to cook else the stir fry will come out watery. 
Chop the leaves and set aside.

In a karahi or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. 
Once hot, temper the oil with methi dana and cumin seeds. Wait till they crackle. 
Turn the heat to low and immediately add the chopped garlic, hing and dried chillies. 
Wait till the garlic changes color to light brown and the dried chillies swell, about 10-12 seconds in hot oil. 
Take utmost care that the garlic does not burn. 
You can even put off the stove for few minutes if you feel that the oil is already hot enough.

Next, add the red chill, turmeric and amchoor powder. 
Stir for 3-4 seconds and add the chopped methi leaves. Stir to combine. 
The methi leaves will wilt down in 1-2 minutes and you will see they start wilting down and water of the methi separating. 
Let cook uncovered for 3-4 minutes on medium low heat and then add the dill along with potatoes. 
Add the salt next. 
Stir so that everything is combined.

Cover the karahi with a lid and let cook for 3-5 minutes until everything is cooked through. 
The methi will be a darker shade of green at the end of cooking and will stick to potatoes. 
Put off the heat and let sit for at least 1-2 hours before serving (this is important). 

Warm up and serve.