Fenugreek Leaves And Potatoes
Ingredients
- 3 tbsp Olive or Grapeseed Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Asafetida
- 1/2 Red Onion Finely Chopped
- 1/2 Tomato Finely Chopped
- 1 tbsp Cream Optional
- 3 Yellow Potates Peeled & Cubed
- 1 1/2 Methi or Fenugreek Leaves Chopped
- 1 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Kashmiri Chilly Power
Instructions
- Wash the Methi leaves thoroughly and cut the stems near the roots and discard. Chop the leaves place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
- Heat the oil in a heavy bottomed pan.
- Add cut potatoes fry it till it starts getting golden edges to take it out and keep aside.
- Add the cumin seeds, asafetida, and dried red chilies. Once the cumin and chilies start to turn color, add the onion and green chilies. Sauté till the onions start to become soft.
- Add half a chopped tomato to reduce the sourness stir till soft and mushy.
- Now squeeze the Methi leaves to take out any water from them. Add to the pan, Add turmeric powder, coriander powder, Kashmiri chili powder, and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes.
- Add a tablespoon of cream
- Stir well add potatoes let it sit for 3-4 minutes on low flame.
- Remove from heat and serve hot with rotis and dal or rice and dal.
Notes
Add Salt as per your taste. You can also use some to sprinkle on the leaves before cooking
