Potato and Fenugreek Leaves
Ingredients
1 lb potatoes, peeled, washed and cubed
1 bunch of methi leaves, stems removed, washed and chopped
1 1/2 inch piece of ginger, peeled and minced
1-2 tbsp. mustard oil or any other oil - tastes best in mustard oil.
1/2 tsp. cumin seeds.
1/2 tsp. ajwain seeds.
A pinch of asafoetida powder.
1/2 tsp. turmeric powder.
1/4 tsp. chilli powder (adjust to taste). --------- OR use 1 tsp. of Ajika Subzi Mix
Salt to taste
Method:
Heat oil in a wok or kadhai or fry pan.
Add cumin seeds and ajwain seeds and a pinch of asafoetida (hing) or the subzi Mix and fry a bit.
Add ginger and turmeric and chili and saute the ginger.
Add methi leaves and fry till they wilt, then add potatoes and saltt. Stir till the veggies are coated with the spices.
9. Turn heat down to medium low and cover and cook till potatoes are soft. and there is no water left in the dish.
Enjoy with dal and raita and flat bread
© Kavita Mehta
photo credit Kavita and Vinay Mehta
