Friday, May 11, 2007


1 cup finely cutfresh fenugreek leaves (methi)
4 potatoes peeled and cubed
1 tsp cumin seeds
2 tsp coriander powder
2 tsp ginger and garlic paste
2 dry red chillies
2 green chillies finely chopped
½ tsp turmeric
4 tbsp oil
salt to taste

Wash the fenugreek leaves thoroughly several times and
chop them fine. Sprinkle some salt over them and keep
aside for about half an hour. Heat oil in a heavy-
bottomed pan and lightly fry all the spices for about
1 min. Add the potato cubes, fenugreek leaves and
adjust salt to taste. Mix well and cook covered on low
till the potatoes are tender and all the water from the
fenugreek leaves has evaporated.