Ingredients
- Fresh methi leaves (fenugreek): 1 ½ cups (chopped)
- Potatoes: 2 medium (peeled and cubed)
- Green chili: 1 (finely chopped)
- Garlic: 2 cloves (finely chopped or minced)
- Onion: 1 small (finely chopped)
- Cumin seeds: ½ teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Oil: 1 tablespoon
- Salt: to taste
Instructions
Heat oil in a pan and add cumin seeds. Let them splutter.
Add garlic and green chili, sauté for a minute until fragrant.
Add chopped onions and cook until golden brown.
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add potato cubes, stir well to coat with spices, and cook covered on low heat for 7-8 minutes, stirring occasionally.
Add chopped methi leaves and mix thoroughly.
Cover and cook for another 5-7 minutes until the potatoes are tender and methi leaves are well blended with spices.
Adjust salt and spices if needed.
Servings: 2
Notes
Serve hot with chapati, paratha, or dal-rice.
