Aloo methi tamatar subzi

Ingredients
• 3 potatoes, peeled, boiled and cubed
• 1 tomato, finely chopped
• 1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 1 small onion, finely chopped (optional)
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva (optional)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil

Preparation
1. Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the grated ginger, asafetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and sauté for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3. Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry sauté dish)
4. Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.
Note:
If using onion for this recipe, add grated ginger, asafetida and saute for a few seconds. Add the onions and sauté for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.