Aloo Methi Stew

Ingredients

• Potato - 2 whole
• Spring onion - 4 tbsp
• Coriander powder - 1 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Fenugreek leaves (methi) - 1/2 cup
• Thick coconut milk - 1 cup
• Oil
• Salt

Instructions

1. 1Peel the potatoes and cut them into 1-inch cubes, then boil until just tender; drain and set aside so they hold their shape in the stew.
2. 2Heat oil in a large pan over medium heat, then add the spring onion and sauté until it softens and becomes fragrant, about a minute or two.
3. 3Add turmeric, red chili powder, coriander powder, garam masala, and salt; stir and cook until the spices lose their raw smell and become aromatic.
4. 4Toss in the fenugreek leaves and cook until they wilt and blend with the spices, which should only take a minute.
5. 5Add the boiled potato cubes and mix gently so the potatoes are evenly coated with the spice mixture.
6. 6Pour in the thick coconut milk (add a little water if you prefer a thinner consistency), stir to combine, and let it cook for 2 minutes; then remove the pan from the heat.
7. 7Serve hot with roti or rice. Optional: garnish with a few fresh cilantro leaves for brightness.