This is a popular North-Indian dish that is made with potatoes and fenugreek. Fenugreek (literally greek hay) is popular in Indian cuisine and is used in three forms – the seeds as a spice, dried leaves added to dishes such as kheema as well as the fresh leaves. This dish uses the fresh leaves. Fenugreek is available in Indian grocery stores, the fresh leaves taste much better than the frozen ones.
- Methi leaves - 2 bunches (chopped)
- Onions - 2 (finely chopped)
- Potatoes - 2 (cubed) -preboil till 3/4 th done
- Tomatoes - 1 (finely chopped)
- Oil - 1-1 1/2 tablespoon
- Cumin seeds (Jeera )- 1 tsp
- Ginger-garlic paste - 1/2 tablespoon
- Turmeric powder - 1/2 tsp
- Cilantro - 1/2 bunch (chopped)
- Red chilli powder - 1/2 tablespoon (more or less can be added depending on taste)
- Garam masala powder - 1/4 teaspoon
- Salt to taste
Heat oil. Season with cumin seeds. Add the finely chopped onions and fry till light brown. Put in the ginger garlic paste and fry till brown.
Add the turmeric powder and also add the chopped methi leaves.
Fry the chopped methi leaves on medium flame till it is fragrant and doesn't smell raw (about 10-12 minutes). By frying the methi well, you can get rid of its bitterness as the methi leaves tend to be bitter.
Add the chopped cilantro and fry for a minute or so.
Put in the chopped tomatoes and fry till pulpy.
Add the chilli powder and the garam masala powder and fry well.
Add the preboiled potatoes, mix well. When almost done, add salt to taste. Cook till done .
Serve hot with rice or rotis.