Aloo Methi - Vendhya keerai Potato Dry curry - Simple Side dish for roti / chapathi / chapati

When I brought methi leaves this weekend for some reason it is smaller than normal size but didn't notice it when I picked up. So when I want to make Methi gravy it was not enough .. I remembered aloo methi my mum makes so I have decided to do it. Even my husband who is not a big fan of dry vegetable for roti liked this one. 

Aloo / Potato - 4 (medium size. cook and peel the skin. Cut them into 1/2 inch cubes)
Methi Leaves - 1 cup (Just take the leaves and wash it well. Drain the water and keep it aside)
Cumin seeds - 1 teaspoon
Curry leaves - 10
Salt to taste
Garam masala - 1/2 teaspoon
Cummin powder - 1 teaspoon
Chilli powder - 1/4 teaspoon (Adjust to your spice level)
Turmeric powder - 1/4 teaspoon
Oil - 3 teaspoon
Onion - 1 finely chopped
Tomato - 2 finely chopped
Garlic - 4 pods finely chopped
Ginger - 1 inch finely chopped
Green chilli - 1 slit into 2


Heat 2 teaspoon of oil in a pan and add garlic and ginger. And fry till garlic is brown in color. Add onion and green chillies and fry till onion is cooked. Add tomatoes and fry till they are mushy. Switch off the flame and let it cool down. Grind to smooth paste.
Heat rest of the oil in a pan and when it is hot add cumin seeds and curry leaves. Let it crackle. Add grinded paste and fry for 2 mins. Add cumin seeds powder, chilli powder, garam masala, turmeric powder and fry for another 2 mins. Add Methi leaves and mix well. Let it cook for 2 mins. Add cooked and diced potato. Mix well. Let it cook for another 2 mins
Mix in the yogurt. And mix well. Cook for another min or 2. Switch off the flame
Serve hot with rice or roti or chapati