Ingredients
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2 Medium potatoes
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1 Bunch Methi (Fenugreek leaves)
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1 Teaspoon cumin seeds
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1 Pinch asafetida (Hing)
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2 Teaspoons coriander powder
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1/2 Teaspoon red Chilli powder
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1/2 Teaspoon turmeric powder
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1 Teaspoon mango powder
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(amchoor powder)
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1 1/2 Teaspoon salt or to your taste
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3 Tablespoons vegetable oil
Cooking Instructions
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1
Wash and chop the potatoes with skin into small pieces. Fresh Methi leaves usually have lots of mud and debris in them, so cleaning is very essential.
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2
Now take some Methi leaves, bunch them together and chop them coarsely.On medium high heat add 2 tablespoons oil in a nonstick frying pan or heavy bottomed stainless steel pan. Add cumin seeds and asafetida, and fry them for 2 to 3 minutes, or until cumin seed become brown.
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3
Add coriander powder, red chilli powder and turmeric powder and mix with oil and fry for few seconds. Add chopped potato pieces, chopped Methi and salt, with the spatula mix every thing together.
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4
Cover the pan and cook on medium heat. Do not add any water because vegetables cook on their own steam.
While cooking periodically with the spatula stir Methi and potatoes, so that the spices coat them evenly. -
5
In about 20 to 25 minutes potatoes will become tender. If there is water in the bottom then rise the heat up so that all the water evaporates quickly, then turn the heat down.Once all the water evaporated, sprinkle mango powder and 1 tablespoon of oil over the potatoes and Methi and mix and cook for another 2 to 3 minutes.Turn the stove off.
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