Aloo Methi

Process

1. Prep:
   1. Fenugreek:
      1. Stem the methi fully, before washing
      2. Remove as much of the stem as possible (very tender stems are fine, but the others are bitter)
      3. Rinse the leaves in a bowl of water, then drain; there is often lots of dirt.
      4. Chop as normal
   2. cube/dice the ingredients as appropriate
2. Heat the oil over medium
3. Add the cumin seeds, cook 20s until fragrant
4. Add the ginger etc, cook 45s
5. Add the potatoes etc, cook 2-3 minutes
6. Add the chopped tomatoes etc; stir, cover, cook over low-medium for 5 minutes.
7. Add the fenugreek; stir it in, cover, cook over low-medium for 20-25 minutes until the potatoes are tender. Add a little water only if it’s sticking.
8. *** COOK 25 MINUTES ***
9. Uncover, increase to medium-high, cook for 8-12 minutes until some potato surfaces are browning
10. Remove from heat
11. Stir in the lemon juice
12. Rest for 5 minutes before serving