Chop methi (fenugreek)leaves after plucking them from their stems.Clean wash and drain water completely. Peel the skin and cut potatoes into cubes.Pressure cook with 1/4 th cup water upto 1 whistle.Release steam after 2 minutes. Strain water and reserve stock.Heat oil in a pan and sprinkle cumin seeds. When they splutter,add parboiled potatoes and fry 2 minutes in medium flame.Add minced garlic and saute.Then add chopped onion and fry till translucent.

Add green peas.If using fresh ones,then parboil them before adding it to the curry.Add chopped tomato and fry 2 minutes and add all the dry masalas.Add fenugreek leaves and salt to taste.Fry till there is no raw smell.Drizzle some stock if needed.Toss and fry till dry to combine all ingredients. Add garam masala and mix well.

Dry Methi Matar Aloo Sabzi is ready to be served with phulkas, parathas,dal and rice or pack them in lunch boxes for kids as well as adults.