Potatoes cooked with fenugreek leaves, best enjoyed with chapati and dahi (yogurt).
30 – 60
30 – 60
green and red chillies chopped
(adjust to taste)
(chopped or blended)
One bunch of methi (fenugreek) leaves
Salt to taste
dhaniya (coriander) powder
red chilli powder
In a pan, add oil and fry the minced garlic till brown.
Add chillies and continue to cook for 1 minute. (avoid burning the garlic, as it becomes bitter).
Add potatoes, salt, haldi, dhaniya powder, and red chilli powder. Mix well.
Spread chopped tomatoes on top.
Cover the pot and cook on a low heat for around 15 minutes. Add methi leaves and cook for 10 more minutes.
Keep checking the mix and stir occasionally to avoid the methi sticking to the pot and until the potatoes are cooked.
Garnish with coriander leaves.